Spiced Mexican Sausage with Potatoes (Chorizo con Papas)
This recipe yields about three and a half pounds of spicy chorizo—enough for this hearty potato dish, plus plenty leftover for topping eggs or filling tacos.
Yield: serves 6-8
- 12 dried guajillo chiles, stemmed (available from Amazon)
- 8 dried chiles de árbol, stemmed
- 1 cup finely chopped cilantro
- 1⁄4 cup apple cider vinegar
- 2 tbsp. paprika
- 2 tbsp. kosher salt
- 1 1⁄2 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
- 2 lb. medium red-skinned potatoes, peeled and cut into 1" pieces
- 1⁄3 cup canola oil
- 1 medium yellow onion, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- Make the chorizo: 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 3⁄4 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.
- Make the chorizo con papas: Bring a 6-qt. saucepan of water to a boil; add potatoes and cook until just tender, about 10 minutes. Drain and set aside. Heat 3 tbsp. oil in a 12″ skillet over medium-high heat. Add 1 lb. prepared chorizo, and cook, stirring to break up large chunks, until browned and fat renders, about 8 minutes. Transfer chorizo to a bowl and set aside. Add remaining oil to skillet, and then add reserved potatoes and onion; cook, stirring, until potatoes are browned and crusty, about 10 minutes. Stir in reserved chorizo; season with salt and pepper before serving.