Fresh chorizo, without a casing, is simple to make. This recipe yields about three and a half pounds of the sausage—enough for this hearty potato dish, plus plenty leftover for topping eggs or filling tacos.
INSTRUCTIONS
1. Make the chorizo: Heat both chiles in a 12″ skillet over medium-high heat; cook, turning, until toasted, about 5 minutes. Transfer chiles to a bowl and cover with 4 cups boiling water; let sit until soft, about 15 minutes. Drain chiles, reserving ¾ cup soaking liquid, and transfer to a blender along with reserved soaking liquid, cilantro, vinegar, paprika, salt . . .
