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Mexican Chorizo with Tomato-Caper Sauce
Fresh Mexican chorizo links poached gently in a quick sauce of onion, chili powder, cumin, tomatoes, capers, olives and cilantro, then browned separately and returned to the pan to rest; good in rolls, over rice or with tortillas.
- YieldServes 4 to 6
- Hands-on25 min
- Total40 min
- Difficulty
Ingredients
- 30 mlvegetable oil, divided
- 1large onion, thinly sliced
- 1 tbspchili powder
- 2 tspground cumin
- 1 canwhole peeled tomatoes (794 g / 28 oz), drained and torn into rough chunks
- 35 gcapers, rinsed, drained and roughly chopped
- 35 ggreen or black olives, pitted and chopped
- 10 gfresh cilantro, chopped, plus extra to garnish
- to tastekosher salt and freshly ground black pepper
- 900 gfresh Mexican chorizo in casings (6–8 links, homemade or bought)
- to tastelime wedgesoptional
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