Changers and Mash
Author: 
 
Ingredients
  • 1 tbsp olive oil
  • 1 lb chorizo sausages
  • 1 tbsp sesame oil
  • 1 medium yellow onion, diced
  • 6 oz. beef broth
  • 6 oz. beer
  • 2 lbs red potatoes
  • 2 tbsp butter
  • ½ cup coconut milk
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tbsp sesame seeds
  • 1 tbsp black sesame seeds
  • salt, to taste
  • cilantro, for garnish
Instructions
  1. Wash potatoes and cut them into chunks. Place them in a large stock pot and cover completely with water. Set to boil.
  2. In a large skillet, heat olive oil and cook chorizo over medium heat (15-20 minutes). Remove sausages to a plate and cover.
  3. In the same pan, heat sesame oil with the chorizo drippings. Stir in the diced onion and cook until browned (6-8 minutes). Stir in beef broth and beer, add sausages back in and set to simmer on low. Cook until ⅔rds of the liquid is absorbed (around a half hour).
  4. When potatoes are soft, drain. Return to pan and add in butter, coconut milk, garlic, ginger and sesame seeds. Using a masher or hand blender, mash the potatoes. Salt to taste.
  5. Serve sausage and gravy over the potatoes. Garnish with cilantro.
Recipe by HoboTrashcan at http://www.hobotrashcan.com/2015/05/07/bacon-and-legs-communitys-el-tigre-chino/