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POTATOES "RIOJANA" STYLE CARMENCITA

An easy to make and very nutritious potato stew with chorizo.

Time
50 min
Servings
4 servings

2 Carmencita choricero peppers 

1 kg of potatoes

200 g of chorizo

1 onion

3 cloves of garlic

1 Carmencita bay leaf

3 glasses of meat stock

Carmencita black pepper

Carmencita Mediterranean sea salt

Olive oil

1. Hydrate the chorizo peppers in warm water for one hour.
2. Extract the pulp from the choricero peppers.
3. Peel the potatoes and mash them.
4. Chop the chorizo, onion and garlic.
5. Fry the onion and garlic.
6. Add the chorizo, the potatoes, the pulp of the chorizo peppers and a bay leaf.
7. Add 3 glasses of meat stock.
8. Season with salt and pepper.
9. Cover and cook for 30-35 minutes.

TIPS:

The potatoes are the protagonists. And it is important not to incorporate them whole, but crushed. This way, they release their starch so that the broth thickens well.

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