1 kg potatoes
1 kg ground pork
12 corn tortillas (warmed)
¼ cup vegetable oil
2 Tbsp cider vinegar
1 Tbsp salt
1 Tbsp garlic (minced)
1 Tbsp sweet paprika
1 tsp dried oregano (crumbled)
½ tsp ground coriander
Tomato salsa, chopped white onion, cilantro, and lime wedges, for serving.
Add the potatoes to a large saucepan and cover with 10cms of cold water, then bring to a boil.
Simmer over low heat for about 30 minutes, until soft. Drain and let them cool slightly. Peel the potatoes and mash them in the saucepan, not too fine.
Knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano, and vinegar in a large bowl. Gently knead in the potatoes, leaving some chunky bits.
Heat the oil until shimmering in a large nonstick skillet. Add the chorizo-potato mixture to the skillet and press down into an even layer. Cook over moderately high heat for about 5 minutes until a crust forms on the bottom. Turn the mixture in sections and cook until browned and crusty all over.
Transfer the mixture to a bowl and serve with the tortillas, salsa, onion, cilantro, lime wedges and a glass of Survivor Sauvignon Blanc.
Cooks in: 60 minutes
Pairs well with Survivor Sauvignon Blanc.