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.
7. Cook about 4 to 5 minutes, breaking up any large chunks with the back of a spoon.
8. Add potatoes, onions, and peppers back into skillet with chorizo and stir until well combined.
9. 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
READ ALSO: Birria de res
For Beans with chorizo :
Preheat oven to 350 degrees F.
In a dutch oven (or other heavy, deep oven-proof skillet or pot), cook the pork chorizo over medium-high heat until browned, breaking it up into small crumbles as you go (about 3 minutes).
Add the onions and jalapeño peppers. Sauté until softened and browned (about 3 minutes).
Add the two cloves of minced garlic. Sauté until fragrant (about 30 seconds).
Add the smoked paprika (1 tablespoon), chili powder (1 tablespoon), cumin (1 tablespoon), and kosher salt (1 teaspoon). Stir to coat.
Add the whole can of tomato paste. Stir to coat and cook for about 1 minute, until it starts to turn a deep color.
Add the molasses (1/4 cup), brown sugar (1/4 cup) and apple cider vinegar (1/4 cup) and stir until sugar has melted and all ingredients are incorporated (about 3-4 minutes).
Add the four cans of drained and rinsed pinto beans and water (1/2 cup) and stir.
Place pot in preheated oven and bake for 45 minutes to an hour, uncovered, until thick and bubbly.
Stir in lime juice and fresh cilantro. Serve hot with extra cilantro for garnish. Season with more salt to taste, if needed.