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Potato Picadillo with Chorizo

  • Prep 15 min
  • Total 25 min
  • Ingredients 8
  • Servings 4
  • Facebook
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Ingredients

4
potatoes diced
1
grated carrot
10.5
oz of chorizo
Achiote
1/2
onion
2
crushed garlic and chopped
Cilantro chopped
Pepper and salt, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
501.8
% Daily Value
Total Fat
28.8g
44%
Saturated Fat
10.8g
54%
Cholesterol
65.5mg
22%
Sodium
1476.7mg
62%
Total Carbohydrate
38.5g
13%
Dietary Fiber
4.9g
20%
Sugars
2.8g
Protein
22.5g
% Daily Value*:
Vitamin C
65.50%
66%
Calcium
6%
6%
Iron
15.90%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Directions

  • 1 Boil the diced potatoes, but make sure they don’t overcooked. This way they will keep the cube shape.
  • 2 Heat the oil in a pan with the achiote, onion, garlic and finely chopped cilantro. Let them cool for a few minutes.
  • 3 Add the shredded chorizo and mix well. Add salt and pepper to taste.
  • 4 Now add the potatoes and grated carrots. Cover the mixture and let simmer for a few minutes over low heat.
  • 5 Once the picadillo is ready, serve with tortillas.

A friend from Costa Rica gave me this picadillo recipe during a family reunion and I must admit that I’m a little obsessed with the delicious taste of this combination of ingredients. She told me that it’s served during lunch, but I like it for breakfast. This potato picadillo with chorizo has become one of my favorites because of its delicious flavor and how easily it’s prepared. I hope you like it.

Rate and Comment

Carla Gutierrez Carla Gutierrez
September 22, 2015

A friend from Costa Rica gave me this picadillo recipe during a family reunion and I must admit that I’m a little obsessed with the delicious taste of this combination of ingredients. She told me that it’s served during lunch, but I like it for breakfast. This potato picadillo with chorizo has become one of my favorites because of its delicious flavor and how easily it’s prepared. I hope you like it.