Taco Tuesday: Potato-chorizo tacos

These tacos are popular and fast to prepare. Also, super filling and muy delicioso! You can also use soy/vegan chorizo to make this whole dish vegan. It’s all about the deep flavours and smokiness of the chorizo that makes this dish.

Serves 3-4

Ingredients:

2-3 potatoes, diced
1 onion, diced
1 lb chorizo
1 small tomato, diced
1 tbsp oil
Salt and pepper to taste
8-10 flour or corn tortillas

Instructions:

Put the diced potatoes into a microwave safe dish with a few tablespoons of water. Cover with plastic wrap and poke a couple of holes into it. Microwave the potatoes for about 3 to 4 minutes until they are slightly soft (basically you are par-boiling them). Remove from microwave and ditch the water.

In the meantime, remove the chorizo from the casing and crumble it up.

Heat a bit of the oil up in a frying pan and add the chorizo to brown it. You’ll be rendering the fat from the sausages so you’ll get quite a bit more oil into the pan. (You can skip this step if you’re using vegan sausage) Once the meat is brown, remove from the pan with a slotted spoon and reserve.

Using the oil remaining in the pan, add the potatoes and onions. Add more oil if you need to because you want to cook the potatoes until they get crispy around the edges but are not burned. Add the chorizo, a couple of tablespoons of diced tomato, salt and pepper, and cook for another 2 or 3 minutes until all the flavours have a chance to come together.  Adjust seasoning as necessary.

Remove from heat and serve them up in fresh and warm tortillas.

I like to top these tacos with guacamole or a salsa verde made with both avocado and tomatillos. But you can top with red salsa, fresh cilantro, cheese, lettuce or anything else that catches your fancy.

Buen provecho.

 

And if you don’t have one yet, now’s a good time to pick up an ‘I run for Tacos’ bamboo-blend running shirt as well. Get one in the shop now.

 

 

© 2018 Gail J Cohen