Chorizo Potato Tacos Food

CRISPY POTATO AND CHORIZO TACOS RECIPE

Steps:

• Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
• Heat 4 tablespoons vegetable oil in a large nonstick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.
• Meanwhile, heat remaining oil in a medium nonstick or cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.
• Transfer cooked chorizo to pan with potatoes. Toss to combine and season to taste with salt. Serve chorizo and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side.

CHORIZO, POTATO, AND MUSHROOM TACOS

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.

CHORIZO, POTATO, AND EGG TACOS

Steps:

• Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
• Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

POTATO AND CHORIZO TACOS

Steps:

• Heat some Canola Oil (as needed) in a large skillet over medium-high heat.
• Peel the Russet Potato (1) and grate with a box grater or cut into a small dice. To prevent browning, add the potatoes to a bowl of water, just be sure to rinse and dry before cooking.
• Remove the casings from the Mexican Chorizo (5 piece). Add the chorizo to the hot skillet and break apart with a wooden spoon. Cook until crispy, 5-7 minutes.
• Add the potatoes and Garlic (2 clove) cooking over medium heat for 10 minutes until the potatoes are tender and no longer have a raw potato taste.
• Taste the mix and adjust Kosher Salt (to taste) if necessary. Remove the crushed garlic.
• Heat a tablespoon more of oil in a separate pan and crisp the Flour Tortilla (8) for 2 minutes on each side, if desired.
• Stuff your tacos with the potato and chorizo mix and top with Onion (to taste), Fresh Cilantro (to taste), Lime Wedge (to taste), and any salsa of choice.

FRESH CHORIZO AND POTATO TACOS

Steps:

• In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
• In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
• In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
• Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.

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.)

POTATO, SCALLION & CHORIZO CRISPY TACOS

Steps:

• Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
• Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
• Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
• Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling and so they will not crack as you assemble tacos.
• Place a few tablespoons of the filling on the center of each heated tortilla, and roll, as tightly as you can, into a taco. Insert a wooden toothpick through taco pairs, through the seams to help them retain their roll shape as they cook. When they have all been rolled, finish the tacos by either frying or toasting them.

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.