Huaraches with Chorizo & Potatoes
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Medium
Crispy masa topped with savory chorizo, golden potatoes, and all the fresh fixings.
Ingredients
- 4 pre-shaped masa huaraches (store-bought)
- 4 medium potatoes, peeled and diced small
- 10 oz Mexican chorizo
- 1 tsp Blackstone All-Purpose Seasoning
- Salt, to taste
- 1 cup refried beans (pinto or black)
- 1½ cups shredded lettuce
- 1 cup sour cream or Mexican crema
- ½ cup queso cotija, crumbled
- Your favorite salsa (homemade or store-bought)
- Oil, for cooking
Directions
- Preheat your Blackstone griddle to medium heat. Add a drizzle of oil and spread the diced potatoes onto the griddle. Season with Blackstone All-Purpose Seasoning and salt. Cover with a dome lid and cook until tender on the inside and crispy on the outside, stirring occasionally.
- On another area of the griddle, cook the chorizo until fully browned and cooked through, breaking it up as it cooks.
- Once the potatoes and chorizo are done, combine them in a bowl and mix well.
- Warm the huaraches on the griddle for a few minutes per side, until heated through and lightly golden.
- To assemble, spread a layer of refried beans over each huarache. Top with the chorizo and potato mixture, then add shredded lettuce, sour cream or crema, crumbled cotija, and salsa.