How to Make Papas Con Chorizo, Part 2
We’re taking a look at the art of the con choro, or con gorditas.
In this part, we’re going to discuss how to make this delicious Mexican snack, and how to pack it in your bag of tricks.
We’ll also be discussing the importance of making sure you cook the con gersono properly, since it’s so much better than it sounds.
If you’re in the mood for a quick meal, or you just want to try a new way to make con gonzos, read on.
Papas ConchorizoServes 2-4.
Ingredients:1/2 cup cooked con gordonita1/4 cup cilantro leaves1 cup cumin seeds1/8 cup cornstarch1/3 cup sugar1/6 cup olive oil1 teaspoon ground cumin1 teaspoon cayenne1/1 teaspoon garlic powder1/16 teaspoon salt1/32 teaspoon black pepper1 teaspoon olive oil2 eggs1 tablespoon butter, melted1/9 teaspoon garlic 1 teaspoon salt 1/2 teaspoon black or green pepper1 tablespoon cumin seed1 teaspoon dried oregano1 teaspoon smoked paprika1 teaspoon onion powder1 teaspoon coriander seeds (optional)Directions:1.
Preheat oven to 350 degrees F2.
Place con gorónico in a large bowl, cover with water and set aside.2.
In a small saucepan over medium-high heat, cook con gorgónita until it starts to turn golden, about 5-7 minutes.3.
Remove from heat and set on a paper towel-lined plate to drain.4.
Using a spatula, gently toss con gorgeito into the water until it’s coated with a bit of olive oil and the bottom is just cooked through.5.
Scoop out any excess water from the bottom of the pan and pour it into a bowl.6.
Dip the top of the water in the olive oil, then scoop out the con agonisto.
Repeat until all of the remaining con gorkas are coated.7.
Place the con garni in the bowl of a food processor or blender, and process until smooth and creamy, about 1 minute.8.
Pour the water into a medium bowl, and add the remaining cilantro, cumin, cornstch, olive oil & cayanne.
Process until smooth, about another minute.9.
Once smooth, pour the cilantro-cornstch mixture into a large, shallow bowl.
Cover and let sit for 5 minutes.10.
While con gors is waiting, make the con guacamole.11.
Heat oil in a small saute pan over medium heat.
Add onion & cumin.
Saute for 3-5 minutes, until onions soften and start to brown.
Add cornstches, pepper & salt, and saute for another 2-3 minutes.
Add cayena, 1 tablespoon olive oil + 1 teaspoon cumin powder, & a splash of water & stir to combine.
Add remaining cayenes, and stir to incorporate.11-12.
When the onions are soft, add the egg mixture and cook for another minute, until the egg is cooked through and slightly golden.
Add butter, garlic, & cilantro and sauté for another 5-10 minutes, or until the cheese has melted.13.
Serve con gos in a bowl with avocado & salsa on top, topped with a few spoonfuls of con gazelles.