4 Long Semi-cured chorizos (the soft ones- about 30cm long)
2-3 Large potatoes
Oil for deep frying
2 cups tomato pulp and a little juice (diced tomato in a tin- squished or pulsed briefly- drain excess liquid)
3 long chillies, minced
1 tsp cumin
1 tbsp sugar
1 Red onion, grated
5 cloves Garlic, crushed
1/2 Green pepper, finely minced
Salt and pepper
1. For the tomato sauce, sautee the onions and garlic till see- through. Add the remaining ingredients, and cook untill the green pepper is softened, but the peel remains intact. Make sure its salty enough! Probably around 2 tsp salt. Cool thoroughly.
2. Remove the skin from the Chorizo. Cut into 4-5 cm lengths, then quarter these lengthwise so that you have 4 x 4cm long batons of chorizo. Repeat with remaining chorizo.
3. Use a vegetable slicer or Mandolin, on the lowest setting. Cut the potato in half, and slice from the thick end first. Try to get the thinnest sheets of potato possible. Do NOT put these in water, or they won't stick.
4. Wrap one baton of chorizo with one slice of potato, very tightly. It should stick together on its own, if the potato slice is too thick it will unravel. You can use a toothpick if necessary.
5. Heat oil in a pot, and switch on your oven. Prepare a baking sheet with baking paper. When the oil is hot, fry them until deep brown, but not burnt. Drain on paper towels and place on the baking tray. When they are all done, keep them hot in the oven.
6. Reheat the tomato sauce and dish into bowls. Serve on traditional earthenware plates!