Chorizo con Papas (Spiced Mexican Sausage with Potatoes)

 

INGREDIENTS
FOR THE CHORIZO:

• 12 dried guajillo chiles, stemmed (available from Amazon)
• 8 dried chiles de árbol, stemmed
• 1 cup finely chopped cilantro
• ¼ cup apple cider vinegar
• 2 tbsp. paprika
• 2 tbsp. kosher salt
• 1½ 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
• ⅓ cup canola oil
• 1 medium yellow onion, finely chopped 
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. 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 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.
2. 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.

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