This comforting cheesy potato and chorizo casserole, inspired by the Cuban tambor, features a creamy mashed potatoes base, a layer of bold Tillamook Cheddar and Mexican 4 Cheese Farmstyle Shreds, and smoky sautéed chorizo, topped with one more layer of cheese on top that gets baked until golden and bubbling.
Peel and dice your potatoes. Fill a large stock with cold water and the diced potatoes. Place this on high and boil until fork tender. Strain your potatoes and let them cool down. Once cooled, add the butter and salt and pepper. Mash your potatoes until nice and smooth.
In a saute pan, add your olive oil, bell peppers, onion, and garlic. Saute for 5-7 minutes over medium heat until your onions are translucent. Now add in the chorizo, salt and pepper to taste and stir. Cook this over medium heat for 10 minutes until the chorizo starts to get some color and crispy bits. Once ready, add this to a large mixing bowl and let this completely cool to room temperature.
Start by greasing a deep 9x13 baking dish. To assemble the casserole, start with a layer of mashed potatoes on the bottom, then the chorizo mixture, and then top that with a generous layer of Tillamook Mexican 4 Cheese and Tillamook Sharp Cheddar Cheese Farmstyle Shreds.
Repeat your layers one more time and bake at 350° for 22 min. Then broil for 2-3 minutes on high until it's nice and golden brown. Remove from the oven and allow to cool before serving. Top with chopped chives.
Tip: Assemble the casserole the day before, cover, and refrigerate. On the day of the event or get together, just bake it, which saves you time and keeps things stress-free. Also, for big gatherings, use sturdy disposable aluminum trays. They make cleanup a breeze, and you can easily transport or store leftovers.
Shop this recipe
Tillamook Mexican 4 Cheese Thick Cut
Tillamook Extra Creamy Salted Butter
Tillamook Sharp Cheddar Thick Cut
Meet the chef
Mika Leon
Mika’s love of travel and seeing the world manifested in a similar desire to hit the streets of Miami with her food truck and unique Cuban tacos. In 2019, Mika put down roots in Coral Gables with the opening of Caja Caliente’s first brick-and-mortar. Concurrent to work in the restaurant, Mika has been cultivating a growing media career with recurring appearances on the Food Network’s Guy’s Grocery Store Games, Chopped and Beat Bobby Flay, among other television shows. She was a finalist for Eater’s Young Guns awards and has been featured in countless publications, both local and national.
