Ingredients

The following ingredients have 4 Servings
  • 2 large russet potatoes
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • ¼ teaspoon cumin
  • ½ teaspoon sweet paprika
  • 2 tablespoons vegetable oil
  • ½ cup chopped onion
  • 1 clove garlic
  • grated on a rasp or finely minced
  • ½ pound Mexican chorizo (2 links)
  • casings removed
  • ¼ cup chopped cilantro
  • 1 teaspoon all-purpose flour
  • ½ cup your favorite beer (Sunny uses Corona or any pilsner)
  • ¾ cup mayonnaise
  • 1 cup shredded Pepper Jack cheese
  • 2 stalks fresh corn
  • charred on the grill and kernels removed
  • 1 cup crumbled cotija cheese
  • Cayenne pepper
  • for dusting
  • Lime wedges
  • for spritzing

Instruction

  • Grill the potatoes
  • Poke holes all around both potatoes with a fork
  • Place each potato on a piece of 2-ply aluminum foil large enough to wrap them completely
  • Drizzle half of the olive oil all over each potato then season each with a few pinches of salt and a few grinds of pepper
  • Tightly wrap each potato in their aluminum foil
  • Cook in the indirect heat area of the grill for about 40 minutes, flipping them at the 20 minute mark
  • They should still feel a bit firm
  • Remove from the grill and allow to cool a bit so you can handle
  • Grill the potatoes, again
  • Cut about a half inch off the sides off each potato lengthwise to level them, then cut the potatoes in half lengthwise to create 4 thick planks
  • On the inner side with the most flesh, score each piece diagonally at 1-inch intervals across the length, then again on the diagonal in the opposite direction
  • Brush with the remaining olive oil and sprinkle with a pinch of salt on both sides as well as the cumin and paprika
  • Grill over direct heat, scored side down first flipping once grill marks appear, then cooking until fork-tender, about 20 minutes total
  • Remove to a serving plate, scored side up
  • Make the chorizo gravy
  • To a large pan on medium-high heat, add the oil, onion, garlic and chorizo
  • Cook while breaking up the chorizo to resemble ground beef until done, about 15 minutes
  • Stir in the cilantro and flour, cooking for a few minutes more
  • Add the beer and cook while stirring until it creates a gravy
  • Taste and season with salt, if needed
  • Keep warm
  • Top and serve
  • Top each potato plank in this order: slather the tops generously with the mayonnaise, then add the Pepper Jack cheese, chorizo gravy, corn, cotija cheese, a dusting of cayenne pepper and a spritz of lime