Chorizo and Potato Tacos
This recipe is super easy and very tasty. It's even easier if you've already made our Casa M Chorizo Rojo and have some fresh in the refrigerator or frozen. To that you simply add potatoes and cook them. Can't get much simpler. It's a grat weekday meal that packs great, bold flavors but doesn't consume your entire evening making.
Technically the Casa M Chorizo Rojo takes three days to "pickle" and dry in the refrigerator. If you have to rush that, you can. It will be wetter and take longer to cook out the excess liquids, but it will work. You want the starches in the potatoes to be fully developed, so cook them well done, not al dente. We actually steam ours in a fabric tortilla warmer in the microwave.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Filling:
- 1/2 pound Casa M Chorizo Rojo
- 1/2 pound potatoes
- 1 Tablespoon avocado oil
Pulling It All Together:
- 9 flour tortillas, taco sized, toasted over a gas flame or lightly toasted in an oven
- sour cream
- cilantro leaves
- salsa roja
- salsa verde
FEATURED QUOTE
Technically the Casa M Chorizo Rojo takes three days to "pickle" and dry in the refrigerator. If you have to rush that, you can. It will be wetter and take longer to cook out the excess liquids, but it will work.
- Mike HernandezLET’S GET COOKING
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1.
Boil the potatoes until they are just beyond fork-tender. You don't want them to be falling apart, but you don't want them al dente either.
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2.
Drain and cool the potatoes to the point where you can handle them without burning yourself.
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3.
Put the potatoes into a mixing bowl and mash them roughly then add the chorizo and mix with your hands to combine the two.
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4.
Heat a large skillet with a little avocado oil in it over medium-high heat until the oil is shimmering.
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5.
Add the chorizo/potato mixture to the skillet and mash it out into an even layer. Let it cook without touching it until when you peek under an edge and see it start to brown well enough that it forms a crusty layer on the bottom.
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6.
Flip it in parts to cook the other side (it doesn't have to flip in one piece or look pretty) the same way.
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7.
Toast up your tortillas while the second side of the chorizo and potato mix cooks.
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8.
Make your tacos by spooning a small amount of sour cream as a base, then adding chorizo and potato, then topping with cilantro leaves and salsa of your choice.
