CHORIZO-POTATO TACOS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
This filling is inspired by the popular Mexican papas con chorizo, a combination of potatoes and chorizo. Make sure to get fresh uncooked chorizo, which is sold loose or in links.
Provided by Food Network Kitchen
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, FatContent 32 grams, SaturatedFatContent 10 grams, CholesterolContent 58 milligrams, SodiumContent 855 milligrams, CarbohydrateContent 28 grams, FiberContent 2 grams, ProteinContent 19 grams
FRESH-CHORIZO-AND-POTATO TACOS RECIPE - JOE HARGRAVE ...
Except for its Velveeta-y chile con queso, San Francisco's Tacolicious prizes local ingredients—both at its Ferry Plaza stand and at its restaurant. Slideshow: More Tasty Tacos
Provided by Joe Hargrave
Total Time 50 minutes
Yield Makes 12 tacos
Number Of Ingredients 12
Steps:
- In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
- In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
- In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
- Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
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