Fresh unwrapped chorizo is easy to make. This recipe makes about a kilo and a half of chorizo, enough for this delicious potato dish. Plus, you’ll have plenty of leftovers, enough for stuffing eggs or filling tacos.
material: For 6-8 people
For chorizo:
- 12 dried guajillo chiles, stems removed
- 8 dried wood chiles with stems
- 1 cup finely chopped coriander
- 1/4 cup apple cider vinegar
- 2 tbsp.paprika
- 2 tbsp. salt 1 1/2 tablespoons dried oregano
- 1 tablespoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 6 cloves garlic (finely chopped)
- 1 kg minced pork
- 500 g chilled chopped bacon or pancetta
For potatoes:
- 1 kg medium red-skinned potatoes, peeled and cut into 2cm cubes.
- 1/3 cup canola oil
- 1 medium yellow onion, finely chopped
- Salt and freshly ground black pepper (to taste)
Preparation:
Make the chorizo.
Heat both chiles in a skillet over medium heat. Cook, turning, until toasted, about 5 minutes. Transfer the chiles to a bowl and cover with 4 cups boiling water. Let stand until smooth, about 15 minutes.
Drain the chiles, reserving 3/4 cup of the soaking liquid, and transfer to a blender with the reserved soaking liquid, cilantro, vinegar, paprika, salt, oregano, pepper, cumin, cilantro, and garlic. Puree until smooth.
Transfer the puree to a bowl and add the pork and bacon. Mix well. Cover and refrigerate. Can be stored for up to 1 week.
Make potatoes with chorizo:
Pour about 5-6 liters into a pot and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Drain and save.
Heat 3 tablespoons oil in a frying pan over medium heat. Add half of the prepared chorizo and cook, stirring to dissolve any large chunks, until browned, about 8 minutes.
Transfer the chorizo to a bowl and set aside. Add the remaining oil to the pan and add the reserved potatoes and onions. Cook, stirring, until potatoes are golden brown and crispy, about 10 minutes.
Add the remaining chorizo, set aside. Season with salt and pepper before serving.
