Roasted Chorizo with Plantain

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Arrange the chorizo rounds on a large baking sheet and roast for 12-15 minutes until the edges begin to curl and render their oil, stirring halfway through.

   Tip: Save the chorizo drippings as they add wonderful flavor to the plantains.

2. 2

   While the chorizo roasts, toss the plantain slices with 2 tablespoons of olive oil, salt, pepper, and smoked paprika in a separate bowl.

   Tip: Don't overcrowd the plantains—use two baking sheets if needed for even caramelization.

3. 3

   Push the roasted chorizo to one side of the sheet and spread the seasoned plantain slices across the pan, making sure they have contact with the hot surface. Roast for 12-15 minutes more until the plantains are golden and caramelized at the edges.

   Tip: Flip the plantains halfway through for even browning on both sides.

4. 4

   In a small bowl, combine the minced garlic, chopped cilantro, lime juice, and remaining 1 tablespoon of olive oil to make a quick drizzle sauce.

   Tip: Mix this while the plantains finish roasting to save time.

5. 5

   Remove the baking sheet from the oven and quickly scatter the sliced red onion over the chorizo and plantains while everything is still hot. Drizzle the cilantro-lime mixture evenly over the entire pan.

   Tip: The heat will slightly soften the raw onions while keeping them fresh and crisp.

6. 6

   Transfer the chorizo and plantain to a serving platter and top with crispy fried onions just before serving for maximum crunch.

   Tip: Serve immediately while everything is still warm and the crispy onions maintain their texture.