Chorizo-Potato Tacos

These tacos were so simple to prepare, I was a little bit skeptical that they would be good. But- once again– Rick Bayless didn’t let me down! (I am such a fan.) He said that chorizo is the Mexican version of bacon- it just makes everything better. In this case, a little bit went a long way. I seriously couldn’t believe how delicious they were!

This recipe was adapted from RickBayless.com. I used one pound of baby gold potatoes, jarred Frontera Jalapeño Cilantro salsa, and added feta cheese to the toppings. We ate them with sautéed greens, refried beans, and Basmati rice. Quick and fabulous!

Yield: Serves 4

  • 1 pound (16 oz) baby gold potatoes (or other boiling potatoes), unpeeled, cut into 1/2-inch cubes
  • 12 oz fresh Mexican chorizo sausage, casing removed, about 1 link
  • 1 large white onion, cut into small pieces
  • coarse salt
  • 12 warm corn tortillas
  • 3/4 cup Frontera Roasted Tomatillo Salsa or Jalapeño Cilantro Salsa, or to taste
  • 1 avocado, pitted, flesh scooped from the skin and sliced
  • feta cheese, to taste, for serving
  • chopped cilantro, to taste, for serving

  1. Scoop the potato into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 3 minutes. (I used my new “steam ship” silicone lid which releases the steam in the microwave!)
  2. Lay the chorizo and onion in a very large (12-inch) skillet (preferably non-stick) and set over medium heat. Cook, stirring frequently and breaking up clumps, until the fat renders, the sausage looks cooked, and the onions are translucent, about 6 minutes.
  3. Scoop the potatoes, leaving the steaming liquid behind, into the skillet and continue cooking until the potatoes are soft, about 5 minutes. If the potatoes begin browning long before they’re soft, reduce the temperature a little.
  4. Taste and season with salt if you think the mixture needs it—some chorizo is so highly seasoned, little additional salt will be needed.
  5. Cover the tortillas with a damp paper towel and warm tortillas in a tortilla warmer (or on a plate tightly wrapped in plastic wrap) in the microwave for 1 minute.
  6. To serve, scoop the mixture into a deep bowl. Set out with the feta cheese, cilantro, salsa, avocado and warm tortillas.

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One Year Ago:

Two Years Ago:

Three Years Ago:

Slow Cooker Pork Tinga Tacos

Meat and potatoes… in a TACO!?!? This may have been my husband’s dream dinner. 🙂 The chipotles and slow cooker cooking were for me! This filling could also be served on its own as a chili. This recipe is from Rick Bayless’ Mexico- One Plate at a Time, Season 7, via rickbayless.com. Delicious!!!

Yield: 6 servings

  • 1 tablespoons olive or vegetable oil
  • 1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
  • 4 ounces chorizo sausage, about 1 link, removed from its casing
  • 5 to 6 medium (about 3/4 to 1 pound total) red-skinned potatoes, quartered
  • 1 large white or yellow onion, sliced 1/4–inch thick
  • 1 garlic clove, minced
  • 1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
  • 2 to 3 canned chipotle chiles en adobo, finely chopped
  • 4 teaspoons chipotle canning sauce (adobo)
  • 1 tablespoon Worchestershire sauce
  • 1/2 teaspoon dried oregano, preferably Mexican
  • coarse salt
  • About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like feta or salted pressed farmers cheese
  • 1 avocado, pitted, flesh scooped from the skin and diced
  • warm corn tortillas, for serving
  1. If your slow cooker has an insert that can go on the stovetop, heat the oil in it over medium-high heat. (If it cannot go on the stove or you do not have a removable insert heat the oil in a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in a single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and place the insert into your slow cooker (if you’re using a skillet, transfer the meat and its juices into the slow cooker).
  2. Add the potatoes, onions, garlic, tomatoes with their liquid, chipotles, chipotle sauce, Worcestershire, oregano and 1/2 teaspoon salt and stir to mix thoroughly. Cook at the highest temperature.
  3. The tinga will be finished after 6 hours at the highest temperature, though you can hold it for longer. (My slow-cooker can be programmed to switch from high after 6 hours to a keep-warm low temperature for up to another 6 hours. Some slow cookers click to keep-warm automatically; others need to be switched manually.)
  4. After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

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One Year Ago:

Two Years Ago:

Jambalaya

Lee Bros Jambalaya

My family has started a new tradition- a Mardi Gras meal of Jambalaya followed by King Cake (my first post) for dessert. YUM! I served this version of Jambalaya for our second annual feast. It is from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee. I was initially interested in cookbooks by the Lee Brothers when one of their newer cookbooks was written up in the New York Times. My husband went to High School with Matt Lee in Charleston, South Carolina.  This recipe is from their first cookbook- I think it’s great. I love the story, background, and description they have written with each recipe. I substituted Old Bay for the Lee Bros. Shrimp Boil, and used homemade turkey stock, chorizo, and a sweet onion.

Yield: 6 servings

  • 1 pound headless medium shrimp (41-50 per pound), shells on
  • 3 1/2 cups chicken broth
  • 1 T Lee Bros. Shrimp Boil (I used Old Bay)
  • 1 T canola oil, plus more if necessary
  • 10 ounces smoked andouille sausage or chorizo, cut on the bias 3/4 inch thick
  • 6 chicken thighs, skinned (about 2 pounds) (I used boneless)
  • about 2 tsp salt
  • about 2 tsp freshly ground black pepper
  • 1 cup chopped yellow onion (about 1 large onion)
  • 5 large garlic cloves, chopped
  • One 28-ounce can whole Italian tomatoes, drained, juice reserved
  • 1 cup long-grain rice
  • Six 3-4-inch-long fresh thyme stems
  1. Peel the shrimp and place in a bowl, reserving the shells separately. In a medium saucepan, bring the chicken broth to a boil over medium-high heat. Add the shrimp shells and the shrimp boil, turn the heat to low, and simmer for 30 minutes. Remove the shells and discard. Turn off the heat.
  2. In a broad-bottomed 4-quart pot, heat the oil over medium-high heat until it shimmers. Add the sausage, turning the pieces with tongs until the outer surface of the sausage pieces are browned all over, about 6 minutes total. Remove to a plate and reserve the sausage.
  3. Brown the chicken: Add the chicken thighs to the sausage fat in the pot- in batches, if necessary; don’t crowd the pan- and sprinkle them with pinches of salt and pepper. Sauté them on one side until they are a rich golden brown, about 4 minutes, agitating them every so often and adding drops of oil, if necessary , to keep them from sticking. Turn the thighs, sprinkle them again with pinches of salt and pepper, and sauté until the other side is nicely browned. Remove to a plate and reserve.
  4. Add the onion, garlic, and 1/4 cup reserved tomato juice to the pot and sauté, stirring and scraping up any brown bits from the bottom, until the vegetables are softened and fragrant, about 3 minutes. Add the tomatoes, crushing them as you add them. Turn the heat to media-low and simmer until the ingredients are thoroughly mixed and thickly soupy, 4-6 minutes. Add the chicken, nestling the thighs in the stew. Then add the sausage and any juices that may have drained from the chicken and the sausage.
  5. Strain the broth into a measuring cup and add enough of the remaining tomato juice to make 3 cups of liquid. Add the liquid to the pot and then add the rice. Cover and cook over low heat for 25 minutes, or until the rice is tender and has absorbed most of the liquid. Turn off the heat and add the shrimp, stirring to distribute.
  6. Let the jambalaya rest for 10 minutes before serving. The rice should be plump and very moist but not soupy. Serve in bowls, and garnish with thyme.

Lee Bros. Shrimp Boil

A shrimp boil is a spice blend that combines with water to make an instantly spicy and aromatic broth, a perfect medium for boiling all sorts of fish and shellfish. This recipe makes enough to season 4 gallons of water. Budget 1 T per 1 quart water.

Yield: Makes 1 scant cup

  • 1 T peppercorns
  • 1 T celery seeds
  • 6 bay leaves, shredded with scissors
  • 1/2 cup kosher salt
  • 3 T ground cayenne pepper
  1. Pound the peppercorns, celery seeds, and bay leaf with the salt in a mortar, in batches if necessary.
  2. Place in a small bowl and stir in the cayenne. Stored in an airtight container, it will keep for up to 2 months.

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