Preparation

cut the pork meat, if possible pulp and brown in hot butter; add the chorizo ​​salt and pepper to taste.
remove the meat and the sausages and in that frying bottom, sauté the three onions cut into large pieces.
boil the minis potatoes or, failing that, the common potatoes cut into medium cubes just for a few minutes so that they are half cooked; brown for a few seconds in butter to achieve greater consistency.
Take the wires or skewer sticks and thread into them pieces of meat, potatoes, onion, chorizo ​​and sliced ​​cuaresmeño peppers previously deveined and toasted.

spread the wires with butter and place them on a very hot grill or high oven.

rotate to brown evenly.

serve with corn flour tortillas and radishes as decoration.

Ingredients

  • 500 grams of potatoes (if possible babys, minis or chambray);
  • 15 chorizos;
  • 3 onions;
  • 4 cuaresmeño peppers;
  • 750 grams of pork;
  • butter;
  • Salt;
  • Pepper.