How to Add Potatoes to Chorizo for Enchiladas

Video Transcript

"My potatoes had some time to cool and I'm going to go ahead and remove the sheet that was catching all of the oil and we're going to throw that away. My chorizo has also had time to drain and if you look at the plate here you'll see how much oil we did get out of that and that is great. We want this mixture to be a little bit drier, like I said earlier if you are eating this with eggs go ahead and leave a little bit of that oil because it really does have great flavor. So I'm gently going to add this to my potatoes (set this aside over here) and now I'm going to gently mix the two together and you want to be very gentle. You want to make sure that you don't break up your potatoes because then they are all going to get mushy. You definitely want the texture when they bite into the empanada they get the soft chorizo and that crunchy potato. You can see here I'm just folding it together and you can hear the crunchy potatoes and that is perfect. This is what your mixture will look like."