This is a dish that combines Montgomery and Monterey: spicy chorizo with masa, southern greens, and Alabama white BBQ sauce. Three keys: make sure you give the greens enough time to soften, allow the steaming to fully cook the masa, and don’t overcook the chorizo; also use high-quality chorizo like Happy Family (did I just do a 4th?). I hope you like it.
Collard greens, 10 leaves
1 cup masa
1 large sweet potato
1 pound chorizo sausage
1 teaspoon paprika
1/2 teaspoon garlic powder
1 cup water
6 garlic cloves
1/4 cup vinegar
1/2 white onion
1 1/2 cups mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon sugar
1/4 teaspoon salt
Bake sweet potato until fork tender at 400 about 1 hour 15 minutes.
While that is baking, bring a large pot of water to a boil.
Remove center rib of collards and discard; you should have 8 useable wrappers.
Blanch collard greens for 15 minutes and remove from water and drain.
Remove skin from potato and mash.
Combine potato with masa and mix; add water gradually and mix with hands until combined.
Add paprika and set aside.
In a skillet on medium, lightly cook chorizo.
Alabama white BBQ sauce:
In a food processor, finely chop garlic and onion.
Add vinegar, cumin, pepper, salt, and sugar.
Add mayonnaise and mix well.
Refrigerate for 20 minutes.
Place down two collard halves overlapped.
Add two tablespoons of potato mixture and flatten to make a 4×3 rectangle.
Add 1 1/2 tablespoons of chorizo.
Roll like a burrito.
Wrap in tin foil.
Steam for 25 minutes.
Serve with Alabama White BBQ sauce.