Mexican Chorizo with Potatoes
Ingredients:
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
Boil cubed potatoes till partially cooked, about 7 minutes.
Drain very well.
Heat a little oil in a large skillet and fry potatoes until golden brown and crispy on all sides.
Transfer to a paper towel lined plate.
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.
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.
Directions:
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