Potato-chorizo Tacos With Avocado Salsa

Potato-chorizo Tacos With Avocado Salsa

2 reviews, 4.5 star(s). 100% would make again

Ready in 40 minutes

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!


12 ounces Mexican chorizo sausage; casing removed (about 1 1/2 cups)
1/2 cup finely chopped onions
1 cup diced, 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 clove garlic; coarsely chopped
1 large avocado; halved, seeded, peeled and sliced
12 corn tortillas; (6 or 7-inch) warmed
1 pound potatoes; (3 medium) cut into 1/2 inch dice

Original recipe makes 4 Servings



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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"A quick & easy version of the well-known side dish. If you have one of those rice cookers with a 'mixed' setting, I reccommend using it for best quality." — Firebyrd Firebyrd

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This recipe is really easy and delicious. My husband loves the sauce!
mariaperez1 1y ago

We love these, so simple to make, the neighbors always remark on the great smell coming from our place!
ThePuck 4y ago

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