Potato And Chorizo Tacos With Avocado Salsa Recipe
Servings: 12
Ingredients
- 3 med red-skin boiling or possibly Yukon gold potatoes (1 1/2 lbs)
- Â Â Coarse salt to taste
- 1 lb Mexican chorizo sausage casing removed
- 1 sm white onion finely minced
- 3 med tomatillos husked, rinsed,
- Â Â and coarsely minced
- 1 x garlic clove
- 1 x jalapeno stemmed
- 1 lrg ripe avocado peeled, pitted
- 12 x soft cornmeal tortillas
Directions
- Peel potatoes and cut into 1/2-inch cubes. In a medium saucepan, bring 1 qt of salted water to a boil. Add in potatoes, and simmer till tender, about 10 min. Drain, and set aside.
- In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, till sausage is cooked through and onion is soft, about 10 min. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra.
- Add in potatoes, and continue to cook over medium heat, stirring often, till potatoes begin to brown, about 8 min. As mix cooks, mash everything together a little with back of a spoon or possibly a spatula, scraping up any crusty bits of potato, so which it roughly holds together. Cover, and keep hot over very low heat.
- Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse till fine. Add in avocado, and pulse till combined. Season with salt.
- Hot the tortillas as instructed below. Top each with potato mix and avocado salsa, mix in half, and serve.
- This recipe yields 12 tacos.
- Comments: The secret to an authentic-tasting taco is the tortilla, the unleavened Mexican cornmeal bread which serves as its base. To get fresh-baked flavor from store-bought tortillas, chef Rick Bayless wraps them in a clean, damp kitchen towel and warms them for four min in a covered microwave-safe casserole dish. Then he lets them stand a few min before adding the potato-and-chorizo filling and avocado salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 173 | |
| Calories from Fat 76 | 44% |
| Total Fat 8.42g | 11% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 113mg | 5% |
| Potassium 121mg | 3% |
| Total Carbs 22.6g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.63g | 0% |
| Protein 2.65g | 4% |
