1. Any recipe that calls for chorizo should specify Mexican or Spanish, because they are two very different things. Spanish chorizo is dry-cured and does not need to be cooked. Mexican chorizo is moist and must be cooked - and you wouldn't need oil to cook it in because it is very greasy. From the context I would say this recipe uses Spanish chorizo.
2. The number of servings is way off. I halved the recipe and did not add any of the meat, and yet it still made 5-6 servings.
3. If you are using a good, spicy chorizo sausage, this might not need any extra spices, but if you are making it with no meat, it does need more spice (I added cumin, black pepper, extra cilantro, and chipotle pepper.)
4. To make prep easier, I used Rotel tomatoes rather than separate canned tomatoes and chile peppers, and there is no need to peel sweet potatoes (lots of vitamins in the peel.) I can't speak to the authenticity of this recipe as a Brazilian dish, but without the meat it was quite healthy, tasty, easy, and different. I served it with quinoa cooked with beef broth, onions, and garlic. I will be making this again - would give it 3 1/2 stars, if I could.
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1. Any recipe that calls for chorizo should specify Mexican or Spanish, because they are two...