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 Chorizo is soft, raw, uncured, and uncooked. Similar to how Americans view bacon, Chorizo is a versatile ingredient used to enhance any dish!

  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Makes: 6 servings

Ingredients

  • Remove casing from El Popular Chorizo links.
  • Place desired amount in a non-stick skillet.
  • Break-up El Popular Chorizo while cooking at medium heat.
  • Sauté for 7-8 minutes until the El Popular Chorizo is fully cooked or the internal temperature is 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, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

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