Heat Scale: Medium-Hot
1 very large or 2 medium Idoaho potatoes -- peeled
2 tablespoons vegetable oil
Dash kosher salt
2 fresh jalapeno chiles -- seeded and diced
1 pound fresh chorizo -- casings removed
1 teaspoon ground cumin
1 cup chopped onions
8 baked corn tortilla taco shells
Chopped Tomatoes
Shredded Lettuce
Shredded Cheddar cheese
Hot Salsa
Cut potato(es) uniformly into about 1/2-inch dice; place into a bowl of cold water; set aside for about 30 minutes to 1 hour. In a large skillet, heat oil until very hot but not smoking. Drain and dry potatoes thoroughly in a towel. Add potatoes to hot oil and cook over medium-high until beginning to brown, stirring occasionally, about 7 minutes. Add chiles; cook and stir 2-3 minutes longer o until potatoes are crisp-tender. Using a slotted spoon or spatula, remove potato mixture to a paper plate or towels to drain; sprinkle with a little salt while hot and set aside to cool a few minutes.
Meanwhile, discard oil and wipe out skillet. Add chorizo to cold skillet; turn heat to medium and cook and stir until no longer pink. Stir in potato-chile mixture; add cumin and mix well. Remove from heat and fold in the raw onions; cover and keep warm until ready to serve (max. about 10 minutes). To serve, spoon potato-chorizo mixture into taco shells. Serve immediately with choice of toppings.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved