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For Chorizo with Potatoes:
\nCHORIZO CON PAPAS (MEXICAN CHORIZO WITH POTATOES)
\n\u2022 1 pkg. (12 ozs.) vegetarian soy chorizo
\n\u2022 2 medium potatoes, peeled and cut into \u00be\u201d cubes
\n\u2022 1 small onion, diced
\n\u2022 1 pasilla pepper, cut into large dice
\n\u2022 olive oil for frying
\n1. Boil cubed potatoes till partially cooked, about 7 minutes.
\n2. Drain very well.
\n3. Heat a little oil in a large skillet and fry potatoes until golden brown and crispy on all sides.
\n4. Transfer to a paper towel lined plate.
\n5. In same skillet, heat a little more oil and saut\u00e9 onion and pasilla pepper until onion begins to turn translucent. Transfer to plate with potatoes.
\n6. Remove soy chorizo from casing and add to skillet.
\n7. Cook about 4 to 5 minutes, breaking up any large chunks with the back of a spoon.
\n8. Add potatoes, onions, and peppers back into skillet with chorizo and stir until well combined.
\n9. Top each serving with a fried egg and place buttered seasoned toast on the side.
\nNOTE: For those of you who might want to try making your own fresh chorizo for this dish, I\u2019m posting Saveur\u2019s fresh chorizo recipe here.
\nSaveur\u2019s Fresh Chorizo Recipe:
\n12 dried guajillo chiles, stemmed
\n8 dried chiles de \u00e1rbol, stemmed
\n1 cup finely chopped cilantro
\n\u00bc cup apple cider vinegar
\n2 tbsp. paprika
\n2 tbsp. kosher salt
\n1\u00bd tbsp. dried or\u00e9gano, preferably Mexican
\n1 tbsp. ground black pepper
\n2 tsp. ground cumin
\n1 tsp. ground coriander
\n6 cloves garlic, finely chopped
\n2 lb. ground pork
\n8 oz. pork fatback, chilled and minced
\nHeat both chiles in a 12\u2033 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 \u00be cup soaking liquid, and transfer to a blender along with reserved soaking liquid, cilantro, vinegar, paprika, salt, oregano, pepper, cumin, coriander, and garlic; pur\u00e9e until smooth. Transfer pur\u00e9e to a bowl and add pork and fatback; mix until combined. Cover with plastic wrap and refrigerate for up to 1 week.
\nFor Beans with chorizo :
\n8 oz. Pork Chorizo such as Cacique\u00ae
\n1 onion diced
\n2 jalape\u00f1o peppers seeds and ribs removed, finely diced
\n2 cloves garlic minced
\n1 tablespoon smoked paprika
\n1 tablespoon chili powder
\n1 tablespoon cumin
\n1 teaspoon kosher salt plus more if needed
\n6 oz. can tomato paste
\n1\/4 cup molasses
\n1\/4 cup brown sugar packed (light or dark is fine)
\n1\/4 cup apple cider vinegar
\n60 oz. pinto beans four small cans, drained and rinsed
\n1\/2 cup water
\n1\/4 cup chopped fresh cilantro plus more for serving
\njuice of one lime<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n For Beans with chorizo : Ingredients : For Chorizo with Potatoes: CHORIZO CON PAPAS (MEXICAN CHORIZO WITH POTATOES) \u2022 1 pkg. (12 ozs.) vegetarian soy chorizo \u2022 2 medium potatoes, peeled and cut into \u00be\u201d cubes \u2022 1 small onion, diced \u2022 1 pasilla pepper, cut into large dice \u2022 olive oil for frying 1. Boil cubed potatoes till partially […]<\/p>\n","protected":false},"author":2,"featured_media":3136,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections :<\/h2>\n
\nPreheat oven to 350 degrees F.
\nIn 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).
\nAdd the onions and jalape\u00f1o peppers. Saut\u00e9 until softened and browned (about 3 minutes).
\nAdd the two cloves of minced garlic. Saut\u00e9 until fragrant (about 30 seconds).
\nAdd the smoked paprika (1 tablespoon), chili powder (1 tablespoon), cumin (1 tablespoon), and kosher salt (1 teaspoon). Stir to coat.
\nAdd the whole can of tomato paste. Stir to coat and cook for about 1 minute, until it starts to turn a deep color.
\nAdd 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).
\nAdd the four cans of drained and rinsed pinto beans and water (1\/2 cup) and stir.
\nPlace pot in preheated oven and bake for 45 minutes to an hour, uncovered, until thick and bubbly.
\nStir in lime juice and fresh cilantro. Serve hot with extra cilantro for garnish. Season with more salt to taste, if needed.
\nEnjoy !!<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"