Papas Arrugadas w Chorizo and Mojo
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Category
Ingredients
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1 pkg. Mulay’s Chorizo
2 lbs. baby potatoes (gold or red)
1 cup coarse salt
1 bunch of cilantro
4 cloves of garlic
2 large green peppers (spicy of sweet depending on preference)
2 Tbsp ground cumin
1 cup olive oil
¼ cup white vinegar (add slowly to taste)
1 tsp coarse salt to taste
2 red bell peppers
3 spicy peppers (if dehydrated rehydrated by boiling in a small pot for 5 -10 minutes and then cut to remove seeds).
1 Tbs ground paprika
2 tsp. of ground cumin
4 cloves of garlic
1 cup olive oil
¼ cup white vinegar
1 tsp. coarse salt
Chorizo
Papas Arrugadas
Mojo - Green
Red Mojo
Directions
Chorizo
Role chorizo into bite size balls, or yo can role it thin and weave it between vegetables on a skewer. You can bake the chorizo or cook on grill.
Papas Arrugadas
Clean potatoes well and place into a large skillet with a big rim. Fill with water so the water just covers the potatoes. Add the cup of salt to the pan cover and turn onto high.
When they start to boil remove lid, put the potatoes on a slow fire until they are white approximately 30 min. Once potatoes are cooked drain off the water by tightly covering with lid or plate. You want the salt residue to remain on the potatoes. remove potatoes to dish and serve.
Mojo (both red and green)
Peel garlic, remove seeds from all pepper, and cut stems from cilantro. Once all ingredients are prepped put them into a food processor and blend except the olive oil and vinegar.
As the mixture thickens begin drizzling in the olive oil and then slowly add the vinegar to taste.