Microwave chorizo con papas
Spicy Mexican chorizo and tender potatoes soaked in its red, smoky fat, scrambled with an egg and piled into warm corn tortillas with salsa verde and queso fresco.
- 20 min total
- 12 min hands-on
- A little more hands-on
- Serves 1
- About $2.34 a serving
- 630 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 1 servings.
- 3 oz Mexican chorizo
- ¼ cup frozen pepper and onion blend
- 1 cup frozen shredded hash browns
- 1 large egg
- 3 corn tortillas
- 2 tbsp salsa verde
- 2 tbsp queso fresco
- 1 tbsp cilantro, leaves torn (optional)
Each serving has about 630 calories, 28 g protein, 56 g carbs and 34 g fat, and costs about $2.34 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No queso fresco? Cotija cheese or feta cheese works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
Squeeze the chorizo out of its casing into a microwave-safe bowl with the frozen peppers and onions, cover with a paper towel, and microwave 2 minutes.
Timer: 2 min
Dolly’s tip: Mexican chorizo is raw and soft, not the dried Spanish kind, so it crumbles like ground meat.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Break the chorizo up with the fork and microwave 1 to 1½ minutes more, until no pink is left.
Timer: 1 min 15 sec
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Stir in the hash browns so they soak up the red fat, cover, and microwave 3 minutes, halfway, until soft and hot.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 3 min
Push the potatoes to the sides, crack the egg into the middle, and stir it through with the fork.
Microwave 45 seconds, stir, then keep going in 20-second bursts until the egg is set.
Timer: 45 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Wrap the tortillas in a damp paper towel and microwave 30 seconds, until soft enough to fold.
Timer: 30 sec
Dolly’s tip: Cold corn tortillas crack. Warm and damp, they bend.Fill the tortillas with the chorizo and potatoes, top with the salsa verde, the queso fresco over, and add the cilantro.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Food safety: If you’re pregnant, buy queso fresco labeled “made with pasteurized milk,” and for extra care, warm it until it’s steaming hot.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
