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Mexican | |
| pounds Yukon Gold potatoes 1 1/2 pounds ground pork 1 tablespoon kosher salt 1 tablespoon minced garlic 1 tablespoon sweet paprika 2 tablespoons chopped chipotles in adobo 1/2 teaspoon ground coriander 1 teaspoon dried oregano, crumbled 2 tablespoons cider vinegar 1/4 cup vegetable oil 12 corn tortillas, warmed Tomato salsa, chopped white onion, cilantro and lime wedges, for serving | |
| 1 In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan. 2 In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato. 3 In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer. 4 Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges. | |
Unrated | |
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