Tuesday, January 26, 2010

Potato and Chorizo Tacos

I think if Matt had his way we'd eat Mexican food a couple times a week so, he was pretty happy when he got Rick Bayless' Mexico One Plate At A Time for Christmas. Now he's got lots of new recipes to try.
#25 - Potato & Chorizo Tacos
This was one quick meal! Matt started cooking at 6:00 & we were eating by 6:30, perfect for a busy night. These tacos are full of flavor from the chorizo & the wonderful avocado salsa (Rick calls it salsa to me it was much more like guacamole.) The chorizo we bought was quite spicy so the avocado on top adds some needed coolness. I'd actually make the avocado salsa again & just serve it with chips.

Potato & Chorizo Tacos with Simple Avocado Salsa
(from Mexico One Plate At A Time)

12 oz potatoes, peeled & cut into 1/2-inch cubes (the recipe calls for waxy potatoes but we used russets & it was fine)
12 oz Mexican chorizo
1/4 c onion, finely chopped (the recipe calls for white & we used red)
4 oz tomatillos, husked, rinsed & roughly chopped
1 clove garlic, peeled
1 jalapeno, seeded
1 large ripe avocado, peeled & pitted
12 corn tortillas

Bring a large saucepan of water to a boil. Salt it & add the potatoes. Let cook until tender, about 10 minutes. Drain.

Heat a large skillet over medium then add the chorizo & onions. Cook until the sausage is cooked through, break apart as it cooks. If there is a lot of fat drain it from the pan.

Add the potatoes to the skillet with the chorizo & onions. Cook until the potato starts to brown. Mash everything together a little as it cooks.

Meanwhile, put the tomatillos, garlic & jalapeno in a food processor & pulse until finely chopped. Add the avocado & pulse until everything is blended. Taste for seasoning & add salt if needed.

Serve the chorizo mixture & avocado salsa on the warm corn tortillas.

Makes 12 tacos.

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© 2007-2010 Kathy Lewinski


Lori said...

My interest in real Mexican food has really peaked recently. You know, not the kind from the so-called authentic Mexican-American restaurants. :) This sounds delicious with the taters. A good topping for my new-found love of homemade tortillas! :)

Anonymous said...

Your taco picture is a thing of beauty. Lovely job. I'd love to try those with tofu instead of chorizo, too.

grace said...

what a gorgeous shot of some phenomenal food! i just love chorizo, avocado anything, and rick bayless. good stuff, kat (and matt). :)

George Gaston said...

kat... my kind of taco! Awesome flavors, too.

Carla and Michael said...

Great tacos! So simple and yet so full of flavor using the chorizo.Never thought of that as I usually make beef or fish tacos. And I watch Rick on PBS every Saturday religiously. Just love his recipes. Have many bookmarked to try from his website.

Peter M said...

Kat, this is man's Man's taco...chorizo and spuds...Mat's gotta be happy=happy.

Thistlemoon said...

Definitely my kind of meal! I love potato in tacos! Love how quick it was too!

Young Adventures... said...

This is one of our favorite cookbooks. We love potatoes in our tacos. The salsa looks amazing! We will definetly be making this. Make sure you try the chipotle chicken salad tacos, they are great.

Fresh Local and Best said...

I've been wanting to try incorporating potatoes into my tacos to balance out the heat. This looks like a great recipe!

TS of eatingclub vancouver said...

Ooooh, sounds and looks delicious! We do have quite a weakness for tacos as well over here. =)

Sook said...

That looks great! I love trying different types of tacos. yum!

Kate said...

I had potato and chorizo for dinner last week, topped with eggs. It was so delicious! I love the idea of it wrapped in a tortilla too. Rick's books are amazing.

Deborah said...

this is my kind of dinner!

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