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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan. | 2. In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato. | 3. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer. | 4. Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yukon gold potato	2			-	-	-	-
pork	1 1/2		ground	2558.304	0.0	94.6436	238.6163
kosher salt	1	tablespoon		-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
paprika	1	tablespoon	sweet	19.176	3.6713	0.9615	0.8765
chipotle chile adobo	2	tablespoons	chopped	-	-	-	-
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
oregano	1	teaspoon	crumbled dried	2.65	0.6892	0.09	0.0428
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
vegetable oil	1/4	cup		469.79	0.0	0.0	54.5
corn tortilla	12		warmed	-	-	-	-
salsa				-	-	-	-
white onion			chopped	-	-	-	-
cilantro				-	-	-	-
lime wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.