>> Thursday, April 19, 2012
It's no secret in our house that my husband loves him some chorizo. It's also no secret that I'm always on the look out for a quick weeknight meal. This recipe fit both and sounded delicious, so I decided to give it a try. Normally when I make tacos, I serve them with cheese and sour cream, but now that we're a (mostly) dairy-free household, I can't do that anymore. This recipe was so flavorful and filling that I didn't miss the dairy at all! So next time you have taco night, I highly recommend you trying this recipe!
Chorizo, Potato and Mushroom TacosRick Bayless, Mexican Everyday, as seen on Pink Parsley
12 oz fresh Mexican chorizo, casings removed
1 medium white onion, halved and thinly sliced
2 cloves garlic, minced
6 oz of your favorite mushrooms, stemmed and sliced
12 oz red skin, yukon gold or russet potato, grated
Salt, to taste
1/2 cup loosely packed cilantro leaves
12 warm corn tortillas, for sering
3/4 c tomatillo salsa, for serving
1 avocado, sliced, for serving
Margaritas, optional but definitely recommended!
Crumble the chorizo into a large nonstick skillet set over medium heat. Cook, stirring often to break up any large lumps, until some of the fat starts to render and the sausage looks half-cooked, about 4-5 minutes.
Increase the heat to medium-high, and add the onions, garlic and mushrooms. Cook, stirring nearly constantly, until they begin to soften, about 3 minutes.
Sprinkle the grated potato over the sausage mixture and continue cooking until the potatoes are soft, about 3 minutes, stirring often. Reduce the temperature if the potatoes start to brown before they soften. Taste and season with salt if necessary - some chorizo is highly seasoned.
Scrape mixture into serving bowl and sprinkle with chopped cilantro. Serve with warm tortillas, tomatillo salsa and sliced avocado.