Chorizo Potato And Mushroom Tacos Food

CHORIZO, POTATO, AND MUSHROOM TACOS

Chorizo, Potato, and Mushroom Tacos image

Make and share this Chorizo, Potato, and Mushroom Tacos recipe from Food.com.

Provided by cookiedog

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces chorizo sausage, casings removed
1 medium white onion, sliced 1/4-inch thick
6 ounces shiitake mushrooms (stemmed and sliced-1/2-inch thick, about 2 cups)
12 ounces yukon gold potatoes or 12 ounces red potatoes, coarsely grated
salt
1/2 cup loosely packed chopped fresh cilantro
12 corn tortillas, warmed
roasted tomatillo salsa

Steps:

Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.

Nutrition Facts : Calories 644.5, Fat 35, SaturatedFat 12.6, Cholesterol 75, Sodium 1093.9, Carbohydrate 56.4, Fiber 7.7, Sugar 3.6, Protein 27.5

CHORIZO-POTATO TACOS

Chorizo-Potato Tacos image

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

2 medium red-skinned potatoes, cut into 1-inch chunks
Kosher salt
2 tablespoons vegetable oil
1 medium yellow squash, diced
Freshly ground pepper
8 ounces fresh chorizo or other spicy sausage, casings removed
2 medium tomatoes, diced
1 scallion, minced
1 jalapeno pepper, minced (remove seeds for less heat)
1/3 cup fresh cilantro, chopped
8 corn tortillas
1/4 cup crumbled cotija or feta cheese
Sour cream and/or guacamole, for serving (optional)

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.

Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams

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