Potatochorizotacoswithsimpleavocadosalsa Recipes

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POTATO-CHORIZO TACOS WITH AVOCADO SALSA



Potato-Chorizo Tacos with Avocado Salsa image

These tacos are classic Mexican street food. Potatoes are amazing carriers of flavor and absorb the chili and tang of the chorizo sausage wonderfully, creating a rich and vibrant dish.

Provided by Rick Bayless

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 Yukon gold potatoes, peeled
kosher salt
1/2 medium white onion
12 ounces Mexican chorizo sausage, casings removed
3 tomatillos, husked and rinsed
1 clove garlic
1 jalapeño pepper, stems removed; use only 1 chile for less heat
1 avocado
12 corn tortillas

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-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA



Potato-Chorizo Tacos With Simple Avocado Salsa image

These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burritos and quesadillas.

Provided by Velouria

Categories     Pork

Time 40m

Yield 12 tacos, serving 4 as a light meal, 4 serving(s)

Number Of Ingredients 9

3 medium red potatoes (about 2 cups) or 3 small yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
salt
12 ounces mexican chorizo sausage, casing removed if there is one (about 1 1/2 cups)
1 small white onion, finely chopped
4 ounces tomatillos, husked, rinsed and roughly chopped (2 to 3 medium)
1 garlic clove, peeled
fresh hot green chili pepper, stemmed (roughly 2 serranos or 1 jalapeno or to taste)
1 large ripe avocado
12 warm fresh corn tortillas (store-bought or homemade)

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.

Nutrition Facts : Calories 773, Fat 44, SaturatedFat 13.9, Cholesterol 74.8, Sodium 1097.6, Carbohydrate 67.9, Fiber 12.1, Sugar 4.5, Protein 29.3

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