Crispy Chorizo-Beef Potatoes with Lime and Cilantro
Ingredients
- 1 poundground beef
- 4 ouncechorizo (fresh or semi-cured)
- 1½ poundwaxy potatoes
- 1yellow onion
- 4 clovesgarlic
- ½ teaspoonsmoked paprika
- ½ teaspooncumin
- ¼ teaspooncayenne pepper
- 1lime
- ¼ cupcilantro
- 2 tablespoonolive oil
- ·salt and black pepper
Prep
- 01
Cut 1 1/2 pounds waxy potatoes into 1/2-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic.
- 04
Chop 1/4 cup cilantro.
Method
- 01
Cut 1 1/2 pounds waxy potatoes into 1/2-inch cubes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add potatoes in a single layer, season with salt and pepper, and cook undisturbed for 5 minutes until the bottoms brown. Stir, then cook another 8–10 minutes, stirring occasionally, until golden and tender. Transfer to a plate.
- 02
Return the skillet to medium-high heat. Remove chorizo from its casing and crumble it in, breaking it into small pieces. Cook for 3–4 minutes, stirring, until it starts to render and crisp.
- 03
Add 1 pound ground beef to the chorizo, breaking it apart as it cooks. Cook for 4–5 minutes until no pink remains. Drain off excess fat if needed.
- 04
Stir in the minced onion and garlic, then add 1/2 teaspoon smoked paprika, 1/2 teaspoon cumin, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
- 05
Return the potatoes to the skillet and toss everything together. Squeeze the juice of 1 lime over the top, season with salt and pepper to taste, and cook for 1 minute to warm through.
- 06
Transfer to a serving dish and top with chopped cilantro. Serve hot.
Spice Tips
For deeper heat, increase cayenne to 1/2 teaspoon or add a pinch of chipotle powder. For a cooler version, omit cayenne entirely and let the smoked paprika and cilantro lead. A dollop of sour cream or crema on top mellows the spice while adding richness.