Wednesday, August 8, 2012

Recipe: Chorizo, Corn & Potato Wraps

Compromise, if not the spice of life, is its solidity. It is what makes nations great and marriages happy. –  Unknown

These were delicious and filling, and even on the inexpensive side!
You know, it's usually the simplest things that taste the best.

We have been going great guns on the sale/purchase of our old/new homes. We actually have (fingers crossed) an accepted offer on the home we want to buy. Of course it's contingent on selling our current home by a fixed date.

Fingers crossed on that one. We have a viewing this evening.

My homemade beef chorizo.
It all seems to be happening at a whirlwind pace. I believe it's all part of a clever plan by real estate agents to keep us a little off-balance so we're rush into decisions that sober second thought would not let us make…

Regardless, among the things that are NOT going to make any future trip with us is the contents of our refrigerator freezer. Over the next while there will be a concerted effort to eat whats been lurking in there. (Probably some of it far too long. You know what I mean if yours is like anyone else…)

First up? Frozen homemade chorizo (how to make it is here). This is not smoked or cured but "fresh" chorizo. Nice and spicy, too. And there it was sitting—thawed—on the counter top, just staring at me when I got home from work a few days ago.

Chorizo's kind of a specific ingredient. It's Spanish, with loads of paprika and hot spices. So it doesn't seem on the surface to have a great deal of uses outside of Spanish cuisine.

Well I found one – and then promptly altered it to fit the contents of my refrigerator. Not much, just a little…

These are really good wraps and only take a few ingredients and 1/2 hour. You have to love that. I kept the leftovers and ate them for lunch the next day, sans wrap.

If you're not up to making your own chorizo, you can certainly buy fresh at Pete's Frootique (Bedford and Halifax) or at Highland Drive Storehouse in the Hydrostone Market in Halifax. Tell the owner I said "hi".

I guess this is kind of like "Iberian" potato hash. Whatever it
is it's really tasty.
Chorizo, Corn & Potato Wraps
Prep: 20 min  |  Cook: 10 min  |  Serves 4
4 med potatoes
1 lb chorizo, fresh
1 med onion, chopped
1 lg ear corn, kernels removed (or 1 small can whole kernels)
1/2 cup hot salsa, chunky and thick (not the "runny" kind)
1 cup thick sour cream
fresh cilantro
salt and pepper

Place the whole, un-peeled potatoes in a pot with enough salted water to cover. Bring to a boil and simmer for 20 minutes. Drain and let cool. If using new potatoes simply chop into 1/2 to 1" cubes. If not, peel and chop.

Remove the chorizo from its casing (if in casings). Brown the meat in a frying pan, breaking it up as it cooks, for about 5 minutes. You probably won't need any oil to do this as it will exude from the meat. Remove the meat to a bowl, leaving the fat in the pan.

Add the onion to the fat in the pan. Let it soften, about 3 minutes. Then add the potato and tossed well. Let the potatoes brown slightly, a further 3-4 minutes. Then add the chorizo and corn kernels. Heat through and taste for salt and pepper.

Mix the salsa with the sour cream. Chop some cilantro.

To serve, open a pita to make a pocket, fill with the meat mixture, top with some sour cream mixture and cilantro and roll up.

That's all there is to it.


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