4 potato chorizo ancho Recipes

carrot, peeled and cut into 1/8-inch dice, olive oil, garlic cloves, peeled and halved, ground allspice, preferably coarsely ground, bay leaves, cider vinegar, piloncillo (mexican unrefined sugar) or 2 tbsp dark brown sugar, red onion, thinly sliced, salt , plus a little more if needed, good-size, unblemished , dried ancho chiles with stems intact, boiling potatoes, cut into 3/8-inch cubes, vegetable oil, chorizo sausage, casing removed, chopped or sprigs of cilantro, for garnish

dried ancho chiles, stewed tomatoes with juice, russet potatoes, chorizo sausage, monterey jack cheese, cubed, salt

beef brisquet cut in 1.5 inch chunks (trim fat), links chorizon sausage cut round (the more chorizo, the spicier), onions chopped, garlic cloves chopped, salt and pepper to taste, beef stock, water, potato, cubed medium, carrots peeled and cut in rounds, acorn squash or small butternut squash, peeled, seeded and cubed, garbanzo beans drained and rinsed or reconstituted dry, ancho or jalepeno peppers, seeded and chopped (fresh is best), dried oregano, fresh cilantro chopped (more to taste)