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Mexican Stamppot

We spiced up this classic Dutch recipe using our Gran Luchito Chipotle Mayo mashed into the potato along with kale and onion. Topped with a beautiful smoked sausage, onion gravy and bacon bits, this is perfect as the weather gets a little chillier. Bring on the winter! If its heart warming dishes you want, check out some Gran Luchito Slow & Recipes

  • Prep time

    30 mins

  • Cook time

    1 hour

  • Total time

    1 hour 30 mins

  • Ideal for

    Meat

  • Make it

    Mexican

  • Serves

    2

How to make it

  1. Begin by making the mashed potato. Peel and slice the potato into evenly sized chunks. Dice half the onion. Add both to salted boiling water with a bay leaf and cook until potatoes are very tender (a knife should easily slice into them). Drain and return to pan.
  2. Add the Gran Luchito Chipotle Mayo, butter, salt & pepper before mashing.
  3. Remove the tender leaves from the kale with a sharp knife and slice finely. Add to a little salted boiling water and put a lid on it. Leave to cook for about 4 mins, or until nicely cooked with a little crunch. Combine with the potato and mix along with crispy fried bacon lardons (hold some back to sprinkle on top).
  4. The most authentic way to cook the sausages for this dish is to steam them. Once cooked, we fried them in a little oil to give them a bit of colour and extra flavour, but this is optional.
  5. Make the gravy by frying the finely sliced remaining onion and garlic clove in a little olive oil until soft (about 6-7 mins). Add the flour and stir. Leave to cook for a few minutes.
  6. Add the stock and a dash of Worcestershire sauce if you like. Gently simmer for about 15mins or until you have the consistency you want. Season to taste and add a knob of butter to give it a nice sheen.
  7. To serve, create a little well in the mashed potato/kale mixture and fill with gravy then top with the sausage, more gravy, finely chopped bacon bits and parsley.

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