dsi1 wrote in rec.food.cooking:

> On Saturday, November 4, 2017 at 9:21:05 AM UTC-10, Casa de los
> peregrinos wrote:
> >
> > I think some not too soft potato cubes will make a really good
> > contrast to all that loose chorizo.
> >
> > Ya kind of have to think of it as a wet flavorant.
>
> I cooked up the pork chorizo this morning. It went well. It didn't
> all liquify like the beef chorizo did. I'm not sure if it was because
> of the cooking technique or the ingredients of the sausage. Anyway, I
> added some garlic, dehydrated onions, a can of sliced potatoes, and
> salt and pepper. Next time I'll add some cumin. You are right about
> chorizo being mostly about flavoring. I was very pleased with the
> result. If I had a restaurant, I'd definitely serve this and price it
> around $6.00. With a large tortilla, the cost to make would be around
> $1.20 each. I was able to make 4 of these tasty wraps. Quick, cheap,
> and tasty. What's not to like?
>
> https://www.amazon.com/photos/share/...OnqVt21yajgrln
> PIAB4KqvE

Looks good and oddly, one of the few recipes where canned potatoes may
be not only acceptable, but optimal.

Consider the following colorful addtions in small amounts, not for
flavor so much as for eye appeal: red/purple onion in small dice, red
bell pepper

--