Walnut Atole with Chard and Potato Hash

Steps

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1. 1
   Prepare all ingredients: wash potatoes (leave skin on), pick and clean fresh chard, and gather chorizo, onion, tomatoes, and chile.
   ▶ ≈0:12
2. 2
   Begin making the atole: Heat milk in a pot. In a blender, combine about half a litre of milk with walnuts, cinnamon, 1 heaping tablespoon of cornstarch, a little sugar, and vanilla. Blend until smooth.
   ▶ ≈0:40
3. 3
   Chop the potatoes into small pieces, keeping the skin on.
   ▶ ≈1:07
4. 4
   Finely chop the chard leaves into thin strips and set aside.
   ▶ ≈2:51
5. 5
   Pour the blended walnut mixture into the heated milk, stirring constantly to prevent sticking.
   ▶ ≈3:20
6. 6
   Heat the chorizo in a pan without adding oil, letting it release its own fat. Once cooked, remove and chop into small pieces.
   ▶ ≈3:29
7. 7
   Add the potato pieces to the pan with the chorizo fat, season with salt, and sauté until beginning to brown.
   ▶ ≈5:56
8. 8
   Dice the tomatoes and onion finely, and slice the chile.
   ▶ ≈4:58
9. 9
   Add the tomato, onion, chile, and chopped chorizo to the potatoes, and let everything cook together until tender.
   ▶ ≈6:28
10. 10
    Add the fresh chard to the pan and cook gently until just wilted, being careful not to overcook and lose nutrients.
    ▶ ≈7:41
11. 11
    Finish the atole by simmering until thickened. Taste and adjust sweetness as desired.
    ▶ ≈6:35
12. 12
    Make fresh corn tortillas on a hot griddle, cooking until golden on both sides.
    ▶ ≈9:07
13. 13
    Serve the potato and chard hash warm with the walnut atole and fresh tortillas.
    ▶ ≈9:54