Put the plantain pieces a pot large enough to hold them, and add water and milk. Add turmeric and season with salt and pepper. Bring to a boil, lower the heat and allow to simmer for 20 minutes. Drain and mash through a ricer.
Lightly coat a separate pan with canola oil. Add chorizo and saute for 5 minutes over low heat. Add pureed plantain and mix well.
Serve with the Mojo.
Recipe courtesy of Juventino Avila