RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA
For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 12 tacos
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.
- In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.
- Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.
- Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.
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Janak Saud
[email protected]I'm a vegetarian, so I omitted the chorizo from this recipe. The tacos were still delicious!
Carolyne Mwania
[email protected]I'm allergic to avocados. I substituted guacamole instead and it worked out great.
EEE SSS
[email protected]I had some trouble finding chorizo at my local grocery store. I ended up using ground beef instead.
Mohamad Munna
[email protected]I found this recipe to be a bit bland. I think it could have used more seasoning.
Vipsin Tyler
[email protected]I'm not a huge fan of chorizo, but I really enjoyed these tacos. The potatoes and avocado salsa helped to balance out the flavor.
Roconlynn Kawakami
[email protected]These tacos are a fun and easy way to change up your Taco Tuesday routine.
Emily Alverson
[email protected]I highly recommend this recipe. It's a great way to use up leftover potatoes and chorizo.
Echendu Ebele
[email protected]These tacos are so delicious and satisfying. I will definitely be making them again.
rhymes kato
[email protected]I love the versatility of these tacos. You can add or remove ingredients to suit your own taste.
Wei Hong
[email protected]These tacos are perfect for a weeknight meal. They're quick and easy to make, and they're always a crowd-pleaser.
Evans Vital Sir Vital
[email protected]I made these tacos for a party and they were a huge success. Everyone loved them!
nahkeishar johns
[email protected]The avocado salsa was so refreshing and flavorful. It really complemented the tacos nicely.
Batuulo Sheikh
[email protected]I wasn't sure how I would feel about the combination of potatoes and chorizo, but I was pleasantly surprised. The flavors worked really well together.
M A Kalam
[email protected]I love that this recipe uses simple ingredients that I already had on hand. It was also really easy to make, which is a huge plus for me.
Jivan Magar
[email protected]These potato and chorizo tacos were a hit with my family! The flavors were amazing and the avocado salsa was the perfect finishing touch.