Shared recipe · Spanish
Spanish chipotle adobo mince with roast potatoes
Serves 4 · 85 min cook
Charred beef-and-pork patties in a Spanish chilli adobo, finished in the tin with onion and crisp roast potatoes.
Ingredients
Starch
- 1000 gBaking potatoes
Spices
- 1 tspBlack pepper
- 2 tspDried oregano
- 2 tspGround cumin
- 1.5 tspSalt
Protein
- 720 gBritish beef and pork mince
Marinade
- 2 tbspChipotle paste
- 4 clovesGarlic
- 3 tbspOlive oil
- 2 tbspRed wine vinegar
Veg
- 2Onions
Method
- 1Heat the oven to 220°C. Cut the baking potatoes into thick wedges and the onions into wedges. Boil the potatoes in salted water for 8 minutes until the edges soften, then drain and leave them to steam dry.
- 2In a pestle and mortar, pound the chipotle paste, 1½ tbsp of the red wine vinegar, the garlic, dried oregano, ground cumin, salt, black pepper and 1 tbsp of the olive oil to a thick adobo.
- 3Work 3 tbsp of the adobo through the beef and pork mince. Shape into 8 thick patties and leave them for 10 minutes.
- 4Toss the potatoes and onions in a roasting tin with the remaining adobo and the other 2 tbsp olive oil. Roast for 25 minutes, turning once, until the onions soften and the potatoes take colour.
- 5Heat a grill pan until smoking. Char the patties in two batches, 3–4 minutes a side, with no liquid in the pan, until the surfaces are deeply browned and blackened in patches. Rest them on a plate for 5 minutes.
- 6Nestle the rested patties among the potatoes and roast for 10 minutes more, until the potatoes are crisp and the patties are cooked through — 71°C in the centre, or no longer pink in the middle.
- 7Splash over the remaining ½ tbsp red wine vinegar, taste, and add salt if needed. Serve the patties with the roast potatoes and onions.