Potato and chorizo tacos - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Potato and chorizo tacos! A quick and easy dinner that is ready in under 30 minutes! The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. It's a very straight-forward process to get there, but it. 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. Mexican chorizo and potatoes on homemade flour tortillas and fresh tomatillo salsa verde. Potato and Chorizo Tacos. by Roberto Santibañez.
You can cook Potato and chorizo tacos with 7 Ingredients and 3 steps. See the following guide!
Ingredients for Potato and chorizo tacos:
- .75-1 lb chorizo(my recipe or yours).
- 1 white onion (1/2 cup finely diced and onion chopped the rest for service).
- 1 1/2 cup gold potato petite diced.
- to taste Ancho.
- to taste cumin.
- to taste smoked paprika.
- to taste salt.
Put the chorizo in a cold, large, heavy pan or cast-iron skillet and set it over medium-high heat. Regarding Taco Tuesday, I'm wondering if soyrizo can be substituted in your recipes calling for chorizo. Cacique makes a very good version which I find tastes. Chorizo and Potato Tacos. by: Julia Turshen.
Step by step how to cook Potato and chorizo tacos:
- 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..
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. 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. Add the chorizo-potato mixture to the skillets and press into an even layer.