Potato-chorizo Tacos With Avocado Salsa
Adapted from Chef Rick Bayless, Frontera Grill, Chicago
The taco is a favorite Mexican comfort food. The filling in this version features versatile potatoes along with spicy chorizo sausage. A winning combination!"We love these, so simple to make, the neighbors always remark on the great smell coming from our place!" - ThePuck
Yield: 4 Servings Ready in 40 minutes
57 people trying soon
|12 ouncesMexican chorizo sausage; casing removed (about 1 1/2 cups)|
|1/2 cupfinely chopped onions|
|1 cupdiced, husked (but nor peeled) fresh tomatillos; (about 4 ounces) *see notes|
|2 serrano chiles or 1 medium jalapeno chile; stemmed and coarsely chopped|
|1 large clovegarlic; coarsely chopped|
|1 largeavocado; halved, seeded, peeled and sliced|
|12 corn tortillas; (6 or 7-inch) warmed|
|1 poundpotatoes; (3 medium) cut into 1/2 inch dice|
Potato-chorizo Tacos With Avocado Salsa Preparation
In 3-quart saucepan, bring 1 quart water to boil. Add potatoes and 2 teaspoons salt; cook covered, 10 to 12 minutes until just tender. Drain. In large nonstick skillet over medium heat, break up sausage and saute with onions about 10 minutes, stirring occasionally, until sausage is cooked through and onions are tender. Drain and discard excess fat. Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm. To make Avocado Salsa, add tomatillos, chiles and garlic to container of electric blender or food processor; pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend until almost smooth. Season with salt to taste. Fill tortillas with potato mixture; accompany with salsa.
*Available in Latin grocery stores and some supermarkets.
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Potato-chorizo Tacos With Avocado Salsa Reviews
We love these, so simple to make, the neighbors always remark on the great smell coming from our place!
1 years, 9 months, 6 days, 11 hours, 25 minutes ago