Wash potatoes and cut them into chunks. Place them in a large stock pot and cover completely with water. Set to boil.
In a large skillet, heat olive oil and cook chorizo over medium heat (15-20 minutes). Remove sausages to a plate and cover.
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).
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.
Serve sausage and gravy over the potatoes. Garnish with cilantro.
Recipe by HoboTrashcan at https://www.hobotrashcan.com/2015/05/07/bacon-and-legs-communitys-el-tigre-chino/