Monday, August 27, 2012

Chorizo and Potato Tacos

Chorizo and Potato Tacos
Serves: 4-6

Yum yum yum!

Whoever says that chorizo isn't delish is a crazy person! These tacos are something you would find at a street side stand somewhere in Mexico, they are authentic, tasty and easy as pie!


2 packages mexican style chorizo (Spanish style is cured and hard like a pepperoni, Mexican comes in a plastic tube and is soft)
6-8 small Yukon gold potatoes (or any other potato you like, these cool fast and have thin skin)
1 package of Mexican oaxaca cheese (if you can't find, substitute for a block of low moisture mozzarella)
Corn tortillas
Mexican crema (sour cream)
Salsa, guacamole or anything else for dipping.

Serve with refried beans and rice.


Place your raw chorizo in a large non-stick skillet heated to medium high. Break it up with a wooden spoon and cook until crumbly. Oil will form out of the chorizo, but that's what favors the potatoes so don't worry.

Boil your potatoes, skin on, until a fork slides easily in. Then chop into bite sized pieces. I used a half moon shape so it fit inside a taco well.

Add to chorizo mixture, stirring lightly to avoid mashing potoato. Drain off excess grease if there is a lot.

Next, take a moist paper towel, and wrap corn tortillas, microwaving for 3-4 minutes to soften.

Cut your block of cheese into what resembles a string cheese but cut in half.

Preheat clean skillet with 2-3 inches of olive oil in pan... Now time to assemble, take a hot corn tortilla, add a spoonful of the chorizo/potato mixture and cheese and fold in half, using toothpicks to secure closed.
Set in pan, on its side, and let it fry for 2-3 minutes until golden brown, then flip and repeat.

Set on wire rack to drain excess oil, and sprinkle with salt.
Boom! That's it! Tasty, and like a said- easy! Great for entertaining or a quick weeknight meal! Chorizo isn't especially spicy so it's okay for kids too!

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