Roasted Chorizo with Cassava

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

   Tip: A hot oven ensures the cassava gets crispy on the outside while staying tender inside.

2. 2

   Toss the cassava cubes with 2 tablespoons of olive oil, half the minced garlic, smoked paprika, cumin, salt, and pepper in a large bowl until evenly coated.

   Tip: Make sure the cassava pieces are similar in size so they roast evenly.

3. 3

   Spread the cassava mixture in a single layer on the prepared baking sheet and roast for 20 minutes, stirring halfway through.

   Tip: The cassava should begin to turn golden at the edges.

4. 4

   While the cassava roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chorizo slices and cook for 5-7 minutes until the edges are crispy and the fat renders out.

   Tip: Don't stir the chorizo too frequently to allow it to develop a nice golden crust.

5. 5

   Remove the cassava from the oven and push it to the sides of the sheet. Add the cooked chorizo and the remaining minced garlic to the center, mixing everything together gently.

   Tip: The chorizo's oils will add flavor to the cassava.

6. 6

   Return the baking sheet to the oven for another 8-10 minutes until the cassava is golden and tender when pierced with a fork.

   Tip: Watch for any pieces browning too quickly and move them if necessary.

7. 7

   Remove from the oven and stir in the fresh cilantro and sliced red onion while everything is still warm.

   Tip: The heat will slightly soften the raw red onion and release its aromatic flavors.

8. 8

   Transfer to a serving platter and serve immediately with lime wedges on the side for squeezing over the top.

   Tip: A squeeze of fresh lime juice brightens all the savory flavors perfectly.