Monday, May 21, 2012

Recipe: Tex-Mex Bangers and Mash

I bought a pound of some very exceptional chourico (chorizo if you're from the Gulf) sausage from a Portuguese butchery in Orient Heights for a different take on the Irish version of 'meat and potatoes'.  

1. Fry the sausage in hot chili oil (or olive oil with whatever heat you have on hand) with roasted garlic and cilantro.  

2. Boil and mash the potatoes.

3. The Sauce.  Mayo + Chipotle peppers in adobo sauce + lime + onion powder + garlic salt.  Adjust proportions to your palate but the tanginess from the mayo and smokiness from the chipotle sauce should balance.  Garnish with fresh cilantro leaves.  

4. Serve.  I made this for lunch when I had about 30 minutes and rolled the bangers and mash up in a tortilla but I'll probably come up with a more elegant delivery system at some point in our travels. 

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