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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