Ingredients :
For Chorizo with Potatoes:
CHORIZO CON PAPAS (MEXICAN CHORIZO WITH POTATOES)
• 1 pkg. (12 ozs.) vegetarian soy chorizo
• 2 medium potatoes, peeled and cut into ¾” cubes
• 1 small onion, diced
• 1 pasilla pepper, cut into large dice
• olive oil for frying
1. Boil cubed potatoes till partially cooked, about 7 minutes.
2. Drain very well.
3. Heat a little oil in a large skillet and fry potatoes until golden brown and crispy on all sides.
4. Transfer to a paper towel lined plate.
5. In same skillet, heat a little more oil and sauté onion and pasilla pepper until onion begins to turn translucent. Transfer to plate with potatoes.
6. Remove soy chorizo from casing and add to skillet.
- Cook about 4 to 5 minutes, breaking up any large chunks with the back of a spoon.
- Add potatoes, onions, and peppers back into skillet with chorizo and stir until well combined.
- Top each serving with a fried egg and place buttered seasoned toast on the side.
NOTE: For those of you who might want to try making your own fresh chorizo for this dish, I’m posting Saveur’s fresh chorizo recipe here.
Saveur’s Fresh Chorizo Recipe:
12 dried guajillo chiles, stemmed
8 dried chiles de árbol, stemmed
1 cup finely chopped cilantro
¼ cup apple cider vinegar
2 tbsp. paprika
2 tbsp. kosher salt
1½ tbsp. dried orégano, preferably Mexican
1 tbsp. ground black pepper
2 tsp. ground cumin
1 tsp. ground coriander
6 cloves garlic, finely chopped
2 lb. ground pork
8 oz. pork fatback, chilled and minced
Heat both chiles in a 12″ skillet over medium-high heat; cook, turning, until toasted, about 5 minutes. Transfer chiles to a bowl and cover with 4 cups boiling water; let sit until soft, about 15 minutes. Drain chiles, reserving ¾ cup soaking liquid, and transfer to a blender along with reserved soaking liquid, cilantro, vinegar, paprika, salt, oregano, pepper, cumin, coriander, and garlic; purée until smooth. Transfer purée to a bowl and add pork and fatback; mix until combined. Cover with plastic wrap and refrigerate for up to 1 week.
For Beans with chorizo :
8 oz. Pork Chorizo such as Cacique®
1 onion diced
2 jalapeño peppers seeds and ribs removed, finely diced
2 cloves garlic minced
1 tablespoon smoked paprika
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon kosher salt plus more if needed
6 oz. can tomato paste
1/4 cup molasses
1/4 cup brown sugar packed (light or dark is fine)
1/4 cup apple cider vinegar
60 oz. pinto beans four small cans, drained and rinsed
1/2 cup water
1/4 cup chopped fresh cilantro plus more for serving
juice of one lime
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