POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA
These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burritos and quesadillas.
Provided by Velouria
Categories Pork
Time 40m
Yield 12 tacos, serving 4 as a light meal, 4 serving(s)
Number Of Ingredients 9
Steps:
- For the filling: In a medium (3 to 4-quart) saucepan, bring about 1 quart of water to a boil. Add the cubed potatoes and heavily salt the water (about 2 teaspoons), Simmer until the potatoes are fully tender, about 10 minutes. Drain.
- In a large (12-inch) heavy well-seasoned or nonstick skillet or griddle set over medium heat, combine the chorizo and onion; stir regularly, breaking up any clumps of sausage, until the onion is soft and the sausage cooked through, about 10 minutes. If the sausage has rendered more than a light coating of fat over the bottom of the skillet, pour out the excess.
- Add the potatoes to the skillet and continue to cook over medium heat, stirring regularly, until the potatoes begin to brown, about 8 minutes. As the mixture cooks, mash everything together a little with the back of a spoon or spatula, scraping up any crusty bits of potato, so that it roughly holds together (it'll look a little like hash). Cover and keep warm over the lowest heat.
- For the salsa: As the filling finishes cooking, make the salsa: In a food processor, combine the tomatillos, garlic and chiles. Pulse the machine until everything is finely chopped. Peel and pit the avocado, add the flesh to the processor and pulse until everything is well blended (the salsa will be the consistency of a light mayonnaise). Scrape the salsa into a serving bowl, taste and season with salt, usually about 1/2 teaspoon.
- Serving: Scrape the warm chorizo filling into a serving bowl and set on the table along with the avocado salsa and a basket of steaming tortillas.
- Note: If you are using store-bought tortillas, drizzle a clean kitchen towel with 3 tablespoons water and wrap your cold tortillas in it. Slide the package into a microwaveable plastic bag and fold the top over, but don't seal it. Microwave at 50% power for 4 minutes to create steam in the package. Let stand for 2 or 3 minutes before serving.
Nutrition Facts : Calories 773, Fat 44, SaturatedFat 13.9, Cholesterol 74.8, Sodium 1097.6, Carbohydrate 67.9, Fiber 12.1, Sugar 4.5, Protein 29.3
RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA
For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 12 tacos
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.
- In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.
- Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.
- Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.
CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
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