The Food Lab: Better Home Cooking Through Science

3   minutes.    Return  to  the sauce   and allow   to  rest    for 10

minutes,     then    serve,  garnished   with    cilantro    and     lime

wedges  if  desired.

Grilled Mexican Chorizo with    Spicy   Tomato-Caper    Sauce.

TO COOK ON THE STOVETOP

1. 
   

    Heat    1   tablespoon  of  the vegetable   oil in  a   12-inch sauté

   
   

   pan over medium-high heat until shimmering. Add the
   onion and cook, stirring frequently, until softened, about
   4 minutes. Add the chili powder and cumin and cook,
   stirring, until fragrant, about 1 minute. Add the tomatoes,
   capers, olives, and cilantro and season to taste with salt
   and pepper.

   
   


2. Nestle the sausages into the mixture and reduce the heat
   to medium. Bring to a simmer, then reduce the heat to the
   lowest setting, cover, and cook, turning the sausages
   occasionally, until an instant-read thermometer inserted
   into the thickest part of the sausages registers 140° to
   145°F, about 12 minutes. Remove the sausages from the
   pan; keep the tomato sauce warm.


3. Heat the remaining tablespoon of oil in a large nonstick
   or cast-iron skillet over medium-high heat until
   shimmering. Add the sausages and cook, turning
   occasionally until browned on all sides, about 5 minutes.
   Return to the tomato sauce and allow to rest for 10
   minutes, then serve, garnished with cilantro and lime
   wedges if desired.