Chorizo, Potato, and Mushroom Tacos |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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When plain chorizo just won't do. A Rick Bayless recipe Ingredients:
12 ounces chorizo sausage, casings removed |
1 medium white onion, sliced 1/4-inch thick |
6 ounces shiitake mushrooms (stemmed and sliced-1/2-inch thick, about 2 cups) |
12 ounces yukon gold potatoes or 12 ounces red potatoes, coarsely grated |
salt |
1/2 cup loosely packed chopped fresh cilantro |
12 corn tortillas, warmed |
roasted tomatillo salsa |
Directions:
1. Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
2. Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
3. Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.
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