Potato and Mexican Chorizo Tarts
WHAT YOU NEED
- 2 packages refrigerated pie crust
- 1 tablespoon salt
- 5 Russet or Yukon Gold potatoes, washed, peeled, and cut into 1/4-inch cubes
- 9 ounces Cacique® Pork Chorizo
- 2 cups shredded Cacique® Oaxaca Cheese
HOW TO MAKE IT
- Preheat oven 450°F.
- Cut piecrust into 6 (5-inch) rounds. Press each dough round into a lightly greased 4-inch tart mold, pressing dough up sides. Slightly fold dough over edge of molds, and pinch to secure. Arrange molds on a baking sheet. Bake for 8 minutes or until lightly browned. Cool pastry shells in molds on a wire rack for 1 minute. Loosen shells from molds and cool completely.
- Bring about 6 cups water to a boil in a deep pot with salt. Carefully add potatoes to boiling water. Boil over medium-high heat for about 15 minutes. Check at 10 minutes. If they are tender but not firm then remove from the heat. You do not want to overcook the potatoes. Using a colander, strain the potatoes but do not rinse.
- Fry the chorizo in a large nonstick skillet until browned. Add the cooked potatoes to the cooked chorizo and gently combine. Do not stir too much or the potatoes will get mushy.
- Fill cooled pastry shells with papas con chorizo and top with shredded cheese. Place back in the oven, uncovered; just long enough for the cheese to melt.
