Goan Chorizo Pao

Instructions

1. 1

   Sauté Aromatics

   • Heat 1 tsp of vegetable oil in a heavy-bottomed pan or skillet over medium heat. Be mindful that the chorizo will release a lot of its own fat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
   • Add the ginger paste, garlic paste, and slit green chilies. Continue to sauté for another minute until the raw aroma disappears.
2. 2

   Cook Potatoes and Chorizo

   • Add the finely diced potatoes to the pan along with 60 ml (1/4 cup) of water.
   • Cover the pan and cook for 5-7 minutes, stirring occasionally, until the potatoes are about 80% cooked and tender-crisp.
   • Add the crumbled Goan chorizo. Use a spatula to break it up further and mix it thoroughly with the onion and potato mixture.
   • Cook uncovered for 6-8 minutes, stirring frequently. The chorizo will cook through and render its signature spicy, red oil.
3. 3

   Finish the Filling

   • Once the chorizo is cooked and the fat has rendered, stir in the turmeric powder.
   • Taste the mixture before adding salt. Add salt only if needed, as Goan chorizo is typically well-salted.
   • Pour in the white vinegar and mix well. Allow it to cook for 1-2 minutes, which will mellow its sharp flavor and blend it into the filling.
   • Turn off the heat and garnish with freshly chopped coriander leaves. Mix well.
4. 4

   Assemble and Serve

   • Take the pao and slit them horizontally, keeping one edge intact like a hinge.
   • For the best flavor, lightly toast the inside of the pao in the same pan, allowing it to soak up the flavorful residual chorizo oil.
   • Generously stuff each toasted pao with the hot chorizo filling.
   • Serve immediately for the best experience.