Tex-Mex Chorizo Gravy and Mash

• Cut any large broccoli into bite sized pieces.
• Add broccoli, and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine/coat.
• Roast in the middle of the oven until golden-brown, 12-14 min.

• Line a baking sheet with parchment paper.
• Add chorizo, garlic puree and bread crumbs to a large bowl. Season with salt and pepper, then combine.
• Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
• Arrange meatballs on the prepared baking sheet.
• Bake in the bottom of the oven until golden-brown and cooked through, 10-12 min.**

OR

• Peel and cut onion into 1/4 inch pieces.
• Heat a large non-stick pan on medium-high.
• When hot, add 1 tbsp oil (dbl for 4 ppl), Chorizo sausage, corn, garlic puree and tex mex paste/ mexican chili powder. Cook, breaking u chorizo into smaller pieces, until cooked through, 4-5 min. Transfer to a plate.

• Return pan to heat. Turn heat down to medium.
• Add 1 tbsp butter (dbl for 4 ppl), and onions. Cook stirring often until onions begin to soften and are lightly golden, 3-4 minutes.
• Add Gravy Spice Blend (mexican seasoning/ tex mex paste?). Stir to coat.
• Slowly add 3/4 cup water (dbl for 4 ppl). Cook, stirring regularly until slightly thickened.
• Add chorizo /meatballs back to gravy. Stir to coat.

• Drain and return potatoes to the same pot, off heat. Mash1 tbsp butter (dbl for 4 ppl) into potatoes until creamy.
• Stir in cheddar cheese and half the crispy shallots. Season with salt and pepper to taste.