Chorizo-Potato Tacos (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 medium red-skinned potatoes, cut into 1-inch chunks |
kosher salt |
2 tablespoons vegetable oil |
1 medium yellow squash, diced |
freshly ground pepper |
8 ounces fresh chorizo or other spicy sausage, casings removed |
2 medium tomatoes, diced |
1 scallion, minced |
1 jalapeno pepper, minced (remove seeds for less heat) |
1/3 cup fresh cilantro, chopped |
8 corn tortillas |
1/4 cup crumbled cotija or feta cheese |
sour cream and/or guacamole, for serving (optional) |
Directions:
1. Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
2. Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
3. Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
4. Per serving: Calories 475; Fat 32 g (Saturated 10 g); Cholesterol 58 mg; Sodium 855 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g
5. Photographs by Antonis Achilleos
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