Chorizo and Potato Tacos
Servings 4
Equipment
- Large saucepan
- Large skillet
Ingredients
Chorizo and Potato Filling:
- 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- Sea salt and freshly cracked pepper
- 3 tbsp vegetable oil
- 1 tbsp ancho chile powder
- 1 tbsp paprika
- 1 ½ tsp ground coriander
- 1 ½ tsp dried oregano
- Pinch of cinnamon
- Pinch of cayenne
- Pinch of allspice
- 3 tbsp apple cider vinegar
- 1 ½ tsp sugar
- 1 clove of garlic, minced
- ½ lb (8 oz) ground pork
Serving:
- Avocado and roasted tomatillo salsa (Click the link up above for the recipe)
- Onion, cilantro & lime juice relish (Click the link up above for the recipe)
- Corn tortillas
- Cotija cheese, grated
- Lime wedges
Instructions
- Make the avocado and roasted tomatillo salsa and the onion, cilantro & lime juice relish, if desired. Set aside to allow flavors to mingle. Click the links up above for the recipes.
- Bring four cups of water to a boil in a saucepan over high heat. Add potatoes and season the water with 1 teaspoon of salt. Reduce the heat to medium, cover, and cook until the potatoes are just tender, 3-5 minutes. Drain the potatoes and set them aside.
- Heat the oil, ancho chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large skillet over medium heat, whisking often, until the mixture is bubbling and fragrant.
- Off heat, carefully whisk in the vinegar, sugar, and minced garlic (mixture may sputter). Let stand for 5 minutes, until the steam subsides and the skillet cools slightly.
- Add the pork to the cooled skillet, mashing and mixing with a rubber spatula, until the spice mixture is evenly incorporated into the pork.
- Return the skillet to medium-high heat and cook, mashing and stirring until the pork has broken into fine crumbles and juices are bubbling, about 3 minutes.
- Stir in the potatoes until well incorporated, cover, and reduce heat to low. Cook potatoes, stirring occasionally until they are fully softened and have soaked up most of the pork juices, about 6-8 minutes. Off heat, mash approximately 1/8th of the potatoes, and stir the mixture until the mashed potatoes are evenly distributed.
- To serve the tacos, heat the tortillas over a gas flame, flipping often until flexible and warmed through, about 1-2 minutes. If you don't have a gas stovetop, use a skillet and cook each side of the tortilla until softened and pliable, about 3 minutes.
- Serve the tacos with the avocado and roasted tomatillo salsa, the onion, cilantro & lime juice relish, and cotija cheese with lime wedges on the side. Enjoy!!!