Potato and Chorizo Tacos

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

5 pieces

Mexican Chorizo

1

Russet Potato

2 cloves

Garlic , crushed

8

Flour Tortillas

as needed

Canola Oil

to taste

Kosher Salt

to taste

Onions , finely chopped

(optional)

to taste

Fresh Cilantro , finely chopped

(optional)

to taste

Lime Wedges , freshly squeezed

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Heat some Canola Oil (as needed) in a large skillet over medium-high heat.

Step 2

Peel the Russet Potato (1) and grate with a box grater or cut into a small dice. To prevent browning, add the potatoes to a bowl of water, just be sure to rinse and dry before cooking.

Step 3

Remove the casings from the Mexican Chorizo (5 pieces) . Add the chorizo to the hot skillet and break apart with a wooden spoon. Cook until crispy, 5-7 minutes.

Step 4

Add the potatoes and Garlic (2 cloves) cooking over medium heat for 10 minutes until the potatoes are tender and no longer have a raw potato taste.

Step 5

Taste the mix and adjust Kosher Salt (to taste) if necessary. Remove the crushed garlic.

Step 6

Heat a tablespoon more of oil in a separate pan and crisp the Flour Tortillas (8) for 2 minutes on each side, if desired.

Step 7

Stuff your tacos with the potato and chorizo mix and top with Onions (to taste) , Fresh Cilantro (to taste) , Lime Wedges (to taste) , and any salsa of choice.