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The world of fermentation.
Guisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Chorizo sausage is spicy, so if you’re sensitive to chili heat, you may want to remove the seeds from the jalapeño before slicing. Serve with warmed tortillas for making tacos, with sour cream or crumbled cotija cheese on the side, or top with runny-yolk fried eggs.
tablespoons grapeseed or other neutral oil
pound Yukon Gold potatoes, cut into ½-inch pieces
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