Goan Chorizo Pao

1. 1

   Step 1

   • a.Sauté Aromatics
   • b.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.
   • c.Add the finely chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
   • d.Add the ginger paste, garlic paste, and slit green chilies. Continue to sauté for another minute until the raw aroma disappears.
2. 2

   Step 2

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

   Step 3

   • a.Finish the Filling
   • b.Once the chorizo is cooked and the fat has rendered, stir in the turmeric powder.
   • c.Taste the mixture before adding salt. Add salt only if needed, as Goan chorizo is typically well-salted.
   • d.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.
   • e.Turn off the heat and garnish with freshly chopped coriander leaves. Mix well.
4. 4

   Step 4

   • a.Assemble and Serve
   • b.Take the pao and slit them horizontally, keeping one edge intact like a hinge.
   • c.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.
   • d.Generously stuff each toasted pao with the hot chorizo filling.
   • e.Serve immediately for the best experience.

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