Potato and chorizo tacos. Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission. Enjoy these taco stand style potato and chorizo tacos topped with salsa verde. They are salty, greasy and spicy, and that is a good thing, a very good thing.
It's a very straight-forward process to get there, but it. Mexican chorizo and potatoes on homemade flour tortillas and fresh tomatillo salsa verde. I live in the Los Angeles, California area where procuring good chorizo is never a problem. You can cook Potato and chorizo tacos using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Potato and chorizo tacos
- Prepare .75-1 lb of chorizo(my recipe or yours).
- You need 1 of white onion (1/2 cup finely diced and onion chopped the rest for service).
- It's 1 1/2 cup of gold potato petite diced.
- You need to taste of Ancho.
- You need to taste of cumin.
- You need to taste of smoked paprika.
- Prepare to taste of salt.
From Tacos, Tortillas and Tamales by Roberto Santibanez. Chorizo and Potato Tacos. by: Julia Turshen. This taco filling has all of the familiar and gratifying appeal of really good corned beef hash. Boiling the potatoes before crisping them in the skillet might seem like an annoying step that dirties an extra pot, but it's the best way to make sure they're tender.
Potato and chorizo tacos instructions
- Start by adding some evo to a pan and heat. Add the chorizo and cook until cooked through and crumbling.
- Add the onions and potatoes and add another glug of oil and season by dusting the top with ancho, cumin, paprika, garlic powder followed by a few pinches of salt and cook until the potatoes are tender.
- Add the chorizo back in with a some fresh cilantro and cook for an additional 5 minutes, taste for salt. Serve with accoutrements like white onion, tomatoes, cotija cheese, avocado, cilantro and spicy crema..
Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape Drain. Remove the casings from the chorizo and crumble (Mexican) or finely chop (Spanish) the meat. Cook the chorizo in a large skillet (add a tsp. of.