Sunday, May 08, 2011

Chorizo and Potatoes Tinga

Remember what I told you about how I injure myself with box graters? Did it again on this one. That's ok. I didn't die.

This is a really lovely little stew type thing. It's wicked spicy so adjust it to your taste. We were very happy with the amount of spicy, especially from the chipotle powder. Delicious. We used a chipotle-spiced vegetarian grain sausage (not real chorizo, obviously) and it was wonderful. I really liked this. I'd keep it around.


Chorizo and Potatoes Tinga
Vegetarian Times, May 2009

Tinga, a hearty Pueblan stew seasoned with smoked chiles, can be served on its own or as a filling for tacos or enchiladas.

2 tablespoons vegetable oil or olive oil
6 oz diced soy chorizo sausage, such as El Burrito Soyrizo (1 cup)
1 medium onion, sliced (1 cup)
4 cloves garlic, minced (4 tsp.), divided
4 medium boiling potatoes, such as red-skinned, peeled and grated (2 cups)
3 15 oz. cans diced fire-roasted tomatoes
2 teaspoons dried oregano
1 teaspoon sugar
3/4 teaspoon chipotle chile powder
3/4 teaspoon ancho chile powder
1 avocado, sliced
1/2 cup crumbled queso fresco or feta cheese, optional

1. Heat oil in Dutch oven over medium heat. Add soy chorizo, onion, and 2 tsp. garlic, and cook 5 to 7 minutes, stirring occasionally.

2. Meanwhile, place grated potatoes in colander; squeeze out any liquid. Add potatoes to chorizo mixture, and cook 10 minutes, or until potatoes begin to brown, stirring often to scrape up brown bits.

3. Add liquid from diced tomatoes to pot, scraping up any bits from bottom. Stir in tomatoes, oregano, sugar, chipotle chile powder, ancho chile powder, and remaining 2 tsp. garlic. Season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 45 minutes, or until sauce is thick. Garnish with avocado and cheese, if using.

Servings: 8

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