Chorizo & Chipotle Mash with Zesty Gravy

• •1 lb Fresh Mexican Chorizo (4-6 links, or bulk chorizo formed into patties)
• •2 lb Russet or Yukon Gold Potatoes (peeled and cut into 1-inch chunks)
• •4 tbsp Unsalted Butter
• •1 cup Milk or Half-and-Half (warm)
• •1 tbsp Chipotle in Adobo Sauce (minced, adjust to taste for spice)
• •1 piece Lime (juiced and zested)
• •1 cup Fresh Cilantro (chopped, plus extra for garnish)
• •1 piece Red Onion (small, finely diced)
• •2 cloves Garlic (minced)
• •1 tbsp Tomato Paste
• •1 cup Chicken or Vegetable Broth
• •1 tsp Cornstarch
• •1 tbsp Water
• •to taste Salt
• •to taste Black Pepper
• •1 cup Cotija Cheese (crumbled, for garnish (optional))

Instructions

1. 1

   Place the peeled and cubed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce heat to medium and simmer until fork-tender, about 15-20 minutes.

2. 2

   While potatoes cook, heat a large skillet over medium heat. Add the chorizo links (or patties) and cook, turning occasionally, until browned and cooked through, about 8-12 minutes. Remove chorizo from the skillet and set aside, reserving about 2 tablespoons of rendered fat in the pan.

3. 3

   To the same skillet with chorizo fat, add the diced red onion and cook until softened, about 3-4 minutes. Add the minced garlic and tomato paste, cooking for another minute until fragrant.

4. 4

   Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer. In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the simmering broth and cook, stirring constantly, until the gravy thickens slightly, about 1-2 minutes. Stir in the lime juice and zest. Season with salt and pepper to taste. Keep warm.

5. 5

   Drain the cooked potatoes thoroughly and return them to the hot pot. Add 4 tablespoons of butter, warm milk, minced chipotle in adobo, and chopped cilantro. Mash until smooth and creamy. Season generously with salt and pepper, tasting and adjusting the chipotle and lime if desired.

6. 6

   To serve, spoon a generous portion of the chipotle-lime mash onto each plate. Top with 1-2 chorizo links and drizzle generously with the zesty chorizo gravy. Garnish with extra fresh cilantro and crumbled cotija cheese, if using.

Chef's Tips

• 💡For extra flavor in the mash, you can roast a head of garlic (cut off the top, drizzle with olive oil, wrap in foil, bake at 400°F/200°C for 30-40 mins) and squeeze the soft cloves into the mashed potatoes.
• 💡If your chorizo is very lean and doesn't render much fat, you can add a tablespoon of olive oil to the pan before sautéing the onions for the gravy.
• 💡For a bit more heat in the gravy, add a pinch of cayenne pepper or a thin slice of jalapeño while simmering.