Chipotle-Lime Chorizo Cabbage Boil with Cotija (Mexican × Cajun)

Method

1. Set the stove on flat ground away from tents and branches, with water close by. Cut the cabbage into 4 to 5 cm wedges with core attached, halve the potatoes to about 3 cm, cut the corn into 5 cm pieces, the chorizo 1.5 cm thick and the red onion into wedges. Finely chop the garlic and chipotle chillies.

2. Cook the chorizo in a 24 cm heavy pot over medium heat for 4 min, until it releases its red oil, then lift out just the chorizo. Leave that flavourful oil in the pot.

   Add in this stepChorizo (cured or smoked, sliced) 150 g

   medium heat

3. Turn the heat down to low heat, melt the butter and stir in the garlic, chipotle, cumin, oregano and the juice of half the limes for 1 min, then pour it into a mug.

   Add in this stepButter 50 gGarlic cloves 3Chipotle chillies in adobo 1Ground cumin ½ tspDried oregano (Mexican if you can) ½ tspLimes ½

   low heat

4. Layer the red onion and potatoes over the base of the pot, then the corn and the cabbage wedges, and tuck the chorizo into the gaps. Pour in the stock and spoon the chipotle-lime butter over the cabbage. Cover tightly, bring to the boil over high heat for 4 min, then turn down to medium-low heat and steam for 30 min. Add a splash of water halfway if the bottom runs dry.

   Add in this stepRed onion ½Baby potatoes 300 gCorn on the cob 1Green cabbage ½Chicken stock 250 ml

   high heat→medium-low heat

5. When a knife slides easily into the potatoes and cabbage core, uncover and cook on medium heat for 5 min, spooning the juices over the cabbage several times.

   medium heat

6. Scatter generously with crumbled cheese and coriander and serve with the remaining limes cut into wedges. Taste and add salt only if needed; the cheese and chorizo are already salty.

   Add in this stepCotija cheese (or feta) 40 gFresh coriander (cilantro) 5 gLimes ½Salt to taste