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Chorizo, Potato and Mushroom Tacos

June 1, 2011

This recipe officially goes under the delicious and easy to make weeknight dinner category.  Surprisingly easy and fast to

mushroom chorizo and potato tacos

make.  That’s because all of the flavor for the taco filling is right in the chorizo, so you don’t have a lot of extra ingredients to add.  The recipe came with a recipe to salsa verde, but for weeknights, buying a can or jar of it is even faster.  The recipe calls for fresh Mexican chorizo, which is pork, but I used soyrizo and it turned out great, and I’m going to try chicken chorizo next time.  If you use soyrizo or chicken chorizo, you might have a add a bit of olive oil to get the potatoes to brown, since they have less fat than pork chorizo.  I adapted this Rick Bayless recipe (via What’s On My Plate) and served it with a salad on the side.  The recipe made 4 servings of 3 tacos each, but you could add less filling to them and stretch it a bit farther.

Ingredients:

12 oz. fresh Mexican chorizo, casings removed (pork, chicken or soy)

1 medium white onion, halved and sliced into rings (I didn’t use this)

8 oz. button mushrooms, roughly chopped

12 ounces potato, peeled and grated on the large holes of a grater (red skin, yukon gold, or russet)
salt

1/2 c loosely packed chopped cilantro

12 warm corn tortillas

about 3/4 cup Roasted Tomatillo Salsa

Shredded cheddar and Monterrey Jack cheese blend for topping (optional)

Directions:

Heat a non-stick skillet over medium heat (key for preventing the potatoes from sticking).  Crumble the chorizo into the hot skillet. Cook, stirring until the sausage is half-cooked (soyrizo is already cooked though and you can skip this step).

Turn up the heat to medium-high and add in the onions and mushrooms. Cook, stirring until the onions and mushroom begin to soften, about 4 minutes.

Add the grated potato and cook until the potatoes are soft (about 7-10 minutes).  Turn down the temperature if you find that the potatoes are browning before they start to soften.

Scrape the mixture into a serving bowl and sprinkle with the chopped cilantro.  Serve with warm with cheese and salsa.

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