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CHORIZO AND POTATO TACOS
I found a very bland recipe for potato and sausage tacos with nothing to perk it up; so I perked it up properly! This is a great change from regular beef tacos. If you use homemade chorizo and salsa, you've got a very special Mexican dinner; but if you don't have those, don't let that stop you from using the old reliabler commercial stuff!
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.


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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved