Creamy Chorizo and
Potato Salad

Snacks & Starters

A Recipe by El Popular

Taters Gonna Tate. Potato salad has been a staple of American picnic cuisine for decades, but we at El Pop’ decided to stir the pot (err…stir the bowl?) and kick the potato salad game up a notch. Try out this recipe for Creamy Chorizo and Potato Salad to wow your neighbors, your family, and your taste buds.

Let’s Get Started

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Makes: 7 servings

Ingredients

  • 1 package (12 oz) El Popular “Original” Chorizo

  • 1½ lbs red potatoes (cut into small cubes to make about 4 cups)

  • ¾ cup mayo

  • 1 tbsp dijon mustard

  • 2 tsp granulated sugar

  • 1 tsp salt

  • 4 hard-boiled eggs, peeled and chopped

  • 1 stalk celery, finely diced

  • 1 small yellow onion, finely diced

  • ½ medium green pepper, finely diced

Directions

  • Boil the potatoes until they are fork-tender. Drain the potatoes and set them all aside.

  • Remove casing from Chorizo, and place in a medium skillet. Cook for 4-5 min until brown. Remove Chorizo from pan and place on a paper towel-lined plate to drain. Pour off all but 2 tbsps of the Chorizo drippings into the skillet and remove the pan from heat.

  • Add the mayo, mustard, sugar and salt to the reserved Chorizo drippings in the skillet and whisk to combine.

  • In a large bowl, combine potatoes, eggs, celery, onion and green pepper. Pour the dressing over the ingredients and gently stir to evenly coat. Stir in the Chorizo.

  • Cover and refrigerate for at least 3 hours before serving. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Chorizo 101

  • Chorizo is a spicy sausage believed to have come from Ancient Rome and later adopted by the Spaniards who brought it to Mexico.

  • Unlike Spanish Chorizo — Mexican style is soft, raw, uncured, and uncooked.

  • Similar to how Americans view bacon, Chorizo is a versatile ingredient one can use to enhance any dish!

Directions

  • Remove casing from Chorizo links.

  • Place desired amount in a non-stick skillet.

  • Break-up Chorizo while cooking at medium heat.

  • Sauté for 7-8 minutes until the Chorizo is fully cooked or the internal temperature has reached 165 degrees (F).

  • Enjoy on or in any dish.

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Chicken and Mole Nachos

Snacks & Starters

A Recipe by El Popular

Heaps of Flavor. If you are looking for sweet and savory nachos, look no further than these Chicken & Mole Nachos. On top of a crunchy pile of tortilla chips, tender chicken is coated in rich and sweet Mole sauce making for a finger-licking-lip-smackingly good dish.

Let’s Get Started

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Makes: 4 servings

Ingredients

  • 1 jar El Popular Mole Paste (8 oz) or Powder (4 oz)

  • 2-4 cups chicken broth

  • 1 tablespoon oil

  • ½ onion, chopped

  • ½ lbs chicken breast, cut into strips or small cubes

  • Salt and pepper to taste

  • 1 cup nacho cheese sauce

  • 1 (13 oz.) bag tortilla chips

  • 1 jalapeño, sliced

  • ½ avocado, sliced

Directions

  • In large pot, over medium heat, combine EL POPULAR Mole paste or powder and chicken broth. Add broth slowly, while stirring, until you reach your desired consistency. Cook 3-4 min or until mixture is smooth. Remove from heat.

  • In large skillet, over medium heat, heat the oil. Cook the onions 3-5 min or until translucent. Add chicken and season to taste with salt and pepper. Cook 5-10 min or until chicken is fully cooked. Cut into cubes or strips. Then, add chicken and onions into the Mole sauce, incorporating ingredients together.

  • In another pot, cook the nacho cheese over low flame for 1-2 min, or until cheese is smooth and fully melted.

  • Place tortilla chips on a plate. Top the chips with the chicken and mole mixture, and then pour the nacho cheese on top. Garnish with jalapeño, avocado, or any other tasty topping you want.

Mole 101

  • Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

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