RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA
For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 12 tacos
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.
- In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.
- Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.
- Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.
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Paty Arreola
[email protected]These tacos are perfect for a weeknight meal. They're quick and easy to make, and they're always a hit with my family.
Mala Ankai
[email protected]These tacos are a little time-consuming to make, but they're worth the effort. The flavors are amazing.
Tendai Mahachi
[email protected]I had some trouble finding chorizo at my local grocery store. I ended up using a Mexican sausage, and it worked out just fine.
woodred koduah
[email protected]These tacos were a little too spicy for my taste, but I think that's just because I used a spicy chorizo. Next time, I'll use a milder chorizo.
Emad Hassan
[email protected]I made these tacos with ground beef instead of chorizo, and they were still delicious. I think this recipe is versatile enough to use with any type of ground meat.
Aftab Chishti
[email protected]These tacos are a great way to use up leftover potatoes. I always have a few extra potatoes lying around, and this is a great way to use them up.
Abdul Ghafoor
[email protected]I'm not a big fan of chorizo, but I really enjoyed these tacos. The avocado salsa helped to balance out the spiciness of the chorizo.
Michelle Richardson
[email protected]I made these tacos for a party, and they were a huge success. Everyone loved them.
Muhammad Ayyab
[email protected]I wasn't sure how the potato and chorizo would go together, but I was pleasantly surprised. The flavors complemented each other perfectly.
Larry Felton
[email protected]The potatoes were perfectly crispy, and the chorizo was cooked to perfection. I highly recommend this recipe.
Faizan Rafique
[email protected]I love how easy these tacos are to make. I was able to get dinner on the table in under 30 minutes.
Anika Spirovska
[email protected]These tacos were a hit with my family! The chorizo added a delicious smoky flavor, and the avocado salsa was the perfect finishing touch. I will definitely be making these again.