GRILLED OR PAN-ROASTED MEXICAN CHORIZO WITH SPICY TOMATO-CAPER SAUCE

Spicy Mexican chorizo combines perfectly with a quick tomato and caper sauce. You can serve this in buns if you’d like, but it’d go equally well scooped on top of some steamed rice or, sliced up, with tortillas.

SERVES 4 TO 6
2 tablespoons vegetable oil (only 1 tablespoon if cooking on the grill)
1 large onion, finely sliced (about 1½ cups)
1 tablespoon chili powder
2 teaspoons ground cumin
One 28-ounce can whole tomatoes, drained and broken up by hand into rough chunks
¼ cup capers, rinsed, drained, and roughly chopped
¼ chopped green or black olives
¼ cup chopped fresh cilantro, plus more for garnish
Kosher salt and freshly ground black pepper
1 recipe Mexican Chorizo (here), stuffed into casings (6 to 8 links), or about 2 pounds store-bought sausages
Lime wedges (optional)
TO COOK ON THE GRILL

1.  Heat 1 tablespoon vegetable oil in a large saucepan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, capers, olives, and cilantro, season to taste with salt and pepper, and remove from the heat. Set aside.
2.  Light a chimneyful of charcoal. When the coals are covered with gray ash, pour out and spread evenly over one side of the grill. Set the cooking grate in place, cover the grill, and allow to preheat for 5 minutes. Or, if using a gas grill, heat one set of burners to high and leave the others off. Clean and oil the grilling grate.
3.  Transfer the tomato mixture to 10-inch square disposable aluminum foil pan. Nestle the sausages into the mixture. Place the tray on the hot side of the grill and cook until simmering, about 4 minutes. Slide to the cooler side of the grill, cover, with the vents over the sausages, and cook, with all the vented part of the lid positioned open, until an instant-read thermometer inserted into the thickest part of the sausages registers 140° to 145°F, about 15 minutes, turning once halfway through.
4.  Remove the lid. Using tongs, remove the sausages from the sauce and place on the hot side of the grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes. Return to the sauce and allow to rest for 10 minutes, then serve, garnished with cilantro and lime wedges if desired.
Grilled Mexican Chorizo with Spicy Tomato-Caper Sauce.

TO COOK ON THE STOVETOP
1.  Heat 1 tablespoon of the vegetable oil in a 12-inch sauté pan over medium-high heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 4 minutes. Add the chili powder and cumin and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, capers, olives, and cilantro and season to taste with salt and pepper.
2.  Nestle the sausages into the mixture and reduce the heat to medium. Bring to a simmer, then reduce the heat to the lowest setting, cover, and cook, turning the sausages occasionally, until an instant-read thermometer inserted into the thickest part of the sausages registers 140° to 145°F, about 12 minutes. Remove the sausages from the pan; keep the tomato sauce warm.
3.  Heat the remaining tablespoon of oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the sausages and cook, turning occasionally until browned on all sides, about 5 minutes. Return to the tomato sauce and allow to rest for 10 minutes, then serve, garnished with cilantro and lime wedges if desired.

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