Best Potato Salad And Tomatillo Tacos Recipes

SOY CHORIZO & POTATO TACOS WITH TOMATILLO SALSA

Steps:

• For the salsa, pulse tomatillos, ½ cup onion, garlic, jalapeño, lime juice, and 1 Tbsp. cilantro in a food processor until coarsely chopped. Add avocado, pulse until smooth, then season with salt and pepper.
• For the tacos, boil potatoes in a pot of salted water, 5 minutes. Drain potatoes; set aside to cool.
• Coat both sides of tortillas with nonstick spray. Heat a large nonstick skillet over medium and cook tortillas until light brown, about 2 minutes per side. Drape tortillas over a foil-wrapped rolling pin or wine bottle to shape.
• Cook chorizo in same skillet over medium heat, crushing with a potato masher until cooked through, about 5 minutes; transfer to a paper-towel-lined plate.
• Heat oil in same skillet over medium. Add potatoes and 1 cup onions; cook until brown, about 10 minutes. Stir in chorizo and mash to desired consistency; season with salt and pepper.
• Divide chorizo mixture among tortillas and top with salsa, chopped cilantro, and queso fresco.

POTATO 'SALAD' AND TOMATILLO TACOS

Steps:

• Steam the potatoes above 1 inch of water for 10 minutes, or until tender. Remove the potatoes from the heat but don't discard the steaming water.
• Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges. Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Add 1/2 cup of the salsa and the cilantro and stir together.
• Heat the tortillas. Wrap them in a kitchen towel and place in the steamer. Bring the water back to a boil, cover and steam 1 minute. Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
• Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese. Garnish with more cilantro, fold the tortillas over and serve.

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO

Steps:

• Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
• Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
• Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

MEXICAN POTATO TACOS

Steps:

• Place potatoes in microwavable bowl; cover with microwavable plastic wrap. Microwave on High 5 minutes or until tender.
• In 10-inch skillet, heat oil over medium-high heat. Add potatoes, onion and bell pepper; cook 5 to 7 minutes, stirring frequently, until onion and bell pepper are crisp-tender. Reduce heat to medium-low. Stir in salsa verde and taco seasoning mix; cook 3 to 5 minutes, stirring occasionally.
• Divide filling evenly into taco shells. Top each with lettuce, tomato, taco sauce and cheese.

TOMATILLO SALSA

Steps:

• Purée the ingredients in a blender or food processor with 1/2 cup ice water. The salsa is best the day it is made but will keep a couple of days in the refrigerator.

GRATED SQUASH, CORN AND TOMATILLO TACOS

Steps:

• Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
• Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
• Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.