Fresh Chorizo and Potato Tacos |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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For years I've made my tacos with ground beef and potatoes. This recipe is not made with store-bought chorizo, but ground pork to which you add the spices, so you get to control the heat. Recipe from Saveur. Ingredients:
2 lbs yukon gold potatoes |
1 1/2 lbs ground pork |
1 tablespoon kosher salt |
1 tablespoon minced garlic |
1 tablespoon sweet paprika |
2 tablespoons chopped chipotle chiles in adobo |
1/2 teaspoon ground coriander |
1 teaspoon dried oregano, crumbled |
2 tablespoons cider vinegar |
1/4 cup vegetable oil |
12 corn tortillas, warmed |
salsa |
chopped white onion |
cilantro |
lime wedge |
Directions:
1. In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
2. In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
3. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
4. Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
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