Recipe: Delicious Potato and chorizo tacos

Potato and chorizo tacos. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. It's a very straight-forward process to get there, but it.

Potato and chorizo tacos From Tacos, Tortillas and Tamales by Roberto Santibanez. I live in the Los Angeles, California area where procuring good chorizo is never a problem. Regarding Taco Tuesday, I'm wondering if soyrizo can be substituted in. You can have Potato and chorizo tacos using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Potato and chorizo tacos

  1. Prepare .75-1 lb of chorizo(my recipe or yours).
  2. It's 1 of white onion (1/2 cup finely diced and onion chopped the rest for service).
  3. It's 1 1/2 cup of gold potato petite diced.
  4. Prepare to taste of Ancho.
  5. Prepare to taste of cumin.
  6. Prepare to taste of smoked paprika.
  7. You need to taste of salt.

Mexican chorizo and potatoes on homemade flour tortillas and fresh tomatillo salsa verde. Chorizo and Potato Tacos. by: Julia Turshen. This taco filling has all of the familiar and gratifying appeal of really good corned beef hash. Boiling the potatoes before crisping them in the skillet might seem like an annoying step that dirties an extra pot, but it's the best way to make sure they're tender.

Potato and chorizo tacos step by step

  1. Start by adding some evo to a pan and heat. Add the chorizo and cook until cooked through and crumbling.
  2. Add the onions and potatoes and add another glug of oil and season by dusting the top with ancho, cumin, paprika, garlic powder followed by a few pinches of salt and cook until the potatoes are tender.
  3. Add the chorizo back in with a some fresh cilantro and cook for an additional 5 minutes, taste for salt. Serve with accoutrements like white onion, tomatoes, cotija cheese, avocado, cilantro and spicy crema..

Add the chorizo-potato mixture to the skillets and press into an even layer. Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape Drain. Remove the casings from the chorizo and crumble (Mexican) or finely chop (Spanish) the meat.

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