Chorizo & Potato Tacos

Chorizo & Potato Tacos

(12 tacos)

 

Ingredients:

2 lb. Yukon Gold Potatoes

1½ lb. Chorizo Sausage

¼ cup Canola Oil

12 tortillas (corn or flour – your choice), warm

Condiments as needed Salsa, chopped onions, cilantro and lime wedges

Directions:

In a large saucepan, cover potatoes with cold water and bring to a boil.  Reduce heat and simmer for about 30 minutes or until tender.  Drain and cool slightly.  Pell the potatoes and coarsely mash them in the saucepan.  In a large mixing bowl, break up the chorizo sausage and then gently knead in the potatoes.  Try leaving some chunks of potato.  Using two large skillets (or one twice) preferably cast-iron or nonstick, heat the oil until shimmering over moderately high heat.  Add the sausage-potato mixture to skillets and press into an even layer.  Cook undisturbed until a crust forms on the bottom (about 5 minutes).  Turn mixture over in sections and cook until browned and crusty on the bottom (about another 5 minutes).  Transfer mixture into a bowl and serve with tortillas and your favorite condiments for tacos.

Note:               You could use this mixture in burritos

                        too.

Ideas for Future Efforts

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