I'm including this mostly for the chorizo part. I tried it once, with slightly reduced spice. (I made my own ancho chili powder and knowing what I know, I was afraid it was going to be a bit much... it wasn't. Next time I'm going with the full amounts as given/written here.)
FILLING:
1 lb Yukon Gold potatoes, peeled and cut into 1/2" chunks
salt & pepper
3 T vegetable oil
1 T ancho chili powder
1 T paprika
1 1/2 t ground coriander
1 1/2 t dried oregano
3/4 t table salt
1/2 t ground black pepper
1/4 t cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 T cider vinegar
1 1/2 t sugar
1 garlic clove, minced
8 oz ground pork
SAUCE:
8 oz tomatillos, husks and stems removed, rinsed, dried, cut into 1" chunks
1 avocado, cut into 1" chunks
1-2 jalapenos, stemmed, seeded, & chopped
1/4 c chopped cilantro leaves
1 T lime juice
1 garlic clove, minced
3/4 t salt
FILLING:
Bring 4 c water to boil in 12" nonstick skillet over high heat. Add potatoes and 1 t salt. Reduce heat to medium, cover and cook until potatoes are just tender, 3 to 5 minutes. Drain potatoes and set aside. Wipe skillet clean with a paper towel.
Combine oil, chili powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 t salt, and 1/2 t pepper in now empty skillet. Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. Off heat, carefully stir in vinegar, sugar, and garlic. Let stand until steam subsides and skillet cools, about 5 minutes. Add pork to skillet. Mash and mix with a rubber spatula until spice mixture is evenly incorporated. Return skillet to medium high and cook, mashing and stirring, until pork has broken into fine crumbles and juices are bubbling.
Stir in potatoes, cover, and reduce heat to low. Cook until potatoes are fully softened and have soaked up most of the pork juices, 6-8 minutes, stirring halfway through cooking. Off heat, mash about 1/8 of the potatoes with spatula and stir until potatoes are evenly distributed.
SAUCE:
Process all ingredients in food processor until smooth, about 1 minute.