Potato Picadillo with Chorizo

potato picadillo with chorizo Lunch Latin American
Potato Picadillo with Chorizo
  • Prep 15 min
  • Total 25 min
  • Servings 4
Updated July 17, 2017


potatoes diced
grated carrot
oz of chorizo
crushed garlic and chopped
Cilantro chopped
Pepper and salt, to taste


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  • 1
    Boil the diced potatoes, but make sure they don’t overcooked. This way they will keep the cube shape.
  • 2
    Heat the oil in a pan with the achiote, onion, garlic and finely chopped cilantro. Let them cool for a few minutes.
  • 3
    Add the shredded chorizo and mix well. Add salt and pepper to taste.
  • 4
    Now add the potatoes and grated carrots. Cover the mixture and let simmer for a few minutes over low heat.
  • 5
    Once the picadillo is ready, serve with tortillas.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • A friend from Costa Rica gave me this picadillo recipe during a family reunion and I must admit that I’m a little obsessed with the delicious taste of this combination of ingredients. She told me that it’s served during lunch, but I like it for breakfast. This potato picadillo with chorizo has become one of my favorites because of its delicious flavor and how easily it’s prepared. I hope you like it.

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