Chorizo And Sweet Potato Tacos With Avocado Salsa Food

POTATO-CHORIZO TACOS WITH AVOCADO SALSA

Steps:

• In a medium (3- to 4-quart) saucepan, bring 1 quart of water to a boil. Dice the potatoes into ½-inch cubes, and heavily salt the water (you''ll need about 2 teaspoons). Simmer over medium heat until the potatoes are fully tender, about 10 minutes. Drain.
• (Note: Chef Bayless uses a quarter of a large onion, but this recipe calls for half of a small onion.) Finely dice onion and place in a large skillet over medium-high heat, and immediately add the chorizo. Cook, breaking up any lumps of chorizo, until the onion is soft and the sausage cooked through, about 10 minutes. If the chorizo has rendered more than a light coating of fat over the bottom of the skillet, pour out the extra.
• As the chorizo cooks, make the avocado salsa: Roughly chop the husked, rinsed tomatillos; chop the garlic clove; chop the chiles. In a food processor, combine the tomatillos, garlic, and chiles, and pulse until finely chopped (scraping down the sides of the processor as necessary). Add the peeled and pitted avocado, season with ½ teaspoon salt, and pulse until everything is well blended; the sauce should be the consistency of a light mayonnaise. Salt to taste, then scrape the sauce into a serving bowl and set aside.
• Use a slotted spoon or strainer to drain the potatoes thoroughly; add them to the skillet with the chorizo mixture and continue to cook over medium heat, stirring regularly until the potatoes begin to brown, 7-8 minutes. As the mixture cooks, coarsely mash everything together with the back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together (it will look a little like hash). Cover and keep warm over the lowest heat.
• Serve the potato-chorizo mixture with the avocado sauce and warm tortillas. (To reconstitute or reheat store-bought tortillas, wrap the stack in a damp paper towel and heat in the microwave on full power for 1 minute.)

CHORIZO-POTATO TACOS

Steps:

• Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
• Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
• Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

SWEET POTATO AND CHORIZO TACOS

Steps:

• Peel onion and sweet potato and dice into 1/2 inch cubes. Heat oil in a large pan over medium heat. Add onion, potato and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally until potato is tender, 8 - 9 minutes.
• Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon until cooked through, 7 - 8 minutes.
• Meanwhile, heat tortillas in an oven or microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.
• Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel and pit and thinly slice avocados; put in another bowl and toss with juice from remaining lime juice.
• Spoon about 3 tablespoons chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.

POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA

Steps:

• For the filling: In a medium (3 to 4-quart) saucepan, bring about 1 quart of water to a boil. Add the cubed potatoes and heavily salt the water (about 2 teaspoons), Simmer until the potatoes are fully tender, about 10 minutes. Drain.
• In a large (12-inch) heavy well-seasoned or nonstick skillet or griddle set over medium heat, combine the chorizo and onion; stir regularly, breaking up any clumps of sausage, until the onion is soft and the sausage cooked through, about 10 minutes. If the sausage has rendered more than a light coating of fat over the bottom of the skillet, pour out the excess.
• Add the potatoes to the skillet and continue to cook over medium heat, stirring regularly, until the potatoes begin to brown, about 8 minutes. As the mixture cooks, mash everything together a little with the back of a spoon or spatula, scraping up any crusty bits of potato, so that it roughly holds together (it'll look a little like hash). Cover and keep warm over the lowest heat.
• For the salsa: As the filling finishes cooking, make the salsa: In a food processor, combine the tomatillos, garlic and chiles. Pulse the machine until everything is finely chopped. Peel and pit the avocado, add the flesh to the processor and pulse until everything is well blended (the salsa will be the consistency of a light mayonnaise). Scrape the salsa into a serving bowl, taste and season with salt, usually about 1/2 teaspoon.
• Serving: Scrape the warm chorizo filling into a serving bowl and set on the table along with the avocado salsa and a basket of steaming tortillas.
• Note: If you are using store-bought tortillas, drizzle a clean kitchen towel with 3 tablespoons water and wrap your cold tortillas in it. Slide the package into a microwaveable plastic bag and fold the top over, but don't seal it. Microwave at 50% power for 4 minutes to create steam in the package. Let stand for 2 or 3 minutes before serving.