Tuesday, June 2, 2020

Potato and Chorizo Taco #Recipe



Chorizo and Potato Tacos
Serves 2 – 4

  • 6 ounces fresh chorizo, casings removed
  • 2 medium red potatoes, cut into a small dice (about 2 cups)
  • 1 yellow onion, cut into a small dice (about 1/2 cup)
  • Kosher salt
  • Freshly ground black pepper
  • Tortillas
  • Lettuce
  • Other taco toppings – sour cream, cheese, avocado, salsa, etc.

Brown the chorizo in a skillet over medium heat, breaking it up with a wooden spoon as it cooks. Once the chorizo is fully cooked (about 6-8 minutes), transfer it to a small bowl, leaving the rendered fat (and flavor!) in the pan.

Add the potatoes and cook for 3 – 4 minutes, until slightly tender. Add the onion and continue to cook until both the potatoes and onion are soft and tender (an additional 4 – 5 minutes). Return the chorizo to the pan and stir to combine. Season with salt and pepper, if necessary.

Serve immediately on tortillas with lettuce and other taco toppings.



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