Potato Chorizo Tacos With Avocado Salsa Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA



Rick's Potato and Chorizo Tacos with Avocado Salsa image

For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 12 tacos

Number Of Ingredients 9

3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)
Coarse salt
1 pound Mexican chorizo sausage, casing removed
1 small white onion, finely chopped
3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
1 clove garlic
1 jalapeno, stemmed
1 large ripe avocado, peeled and pitted
12 soft cornmeal tortillas

Steps:

  • In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.
  • In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.
  • Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.
  • Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.

POTATO-CHORIZO TACOS WITH AVOCADO SALSA



Potato-Chorizo Tacos with Avocado Salsa image

These tacos are classic Mexican street food. Potatoes are amazing carriers of flavor and absorb the chili and tang of the chorizo sausage wonderfully, creating a rich and vibrant dish.

Provided by Rick Bayless

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 Yukon gold potatoes, peeled
kosher salt
1/2 medium white onion
12 ounces Mexican chorizo sausage, casings removed
3 tomatillos, husked and rinsed
1 clove garlic
1 jalapeño pepper, stems removed; use only 1 chile for less heat
1 avocado
12 corn tortillas

Steps:

  • In a medium (3- to 4-quart) saucepan, bring 1 quart of water to a boil. Dice the potatoes into ½-inch cubes, and heavily salt the water (you''ll need about 2 teaspoons). Simmer over medium heat until the potatoes are fully tender, about 10 minutes. Drain.
  • (Note: Chef Bayless uses a quarter of a large onion, but this recipe calls for half of a small onion.) Finely dice onion and place in a large skillet over medium-high heat, and immediately add the chorizo. Cook, breaking up any lumps of chorizo, until the onion is soft and the sausage cooked through, about 10 minutes. If the chorizo has rendered more than a light coating of fat over the bottom of the skillet, pour out the extra.
  • As the chorizo cooks, make the avocado salsa: Roughly chop the husked, rinsed tomatillos; chop the garlic clove; chop the chiles. In a food processor, combine the tomatillos, garlic, and chiles, and pulse until finely chopped (scraping down the sides of the processor as necessary). Add the peeled and pitted avocado, season with ½ teaspoon salt, and pulse until everything is well blended; the sauce should be the consistency of a light mayonnaise. Salt to taste, then scrape the sauce into a serving bowl and set aside.
  • Use a slotted spoon or strainer to drain the potatoes thoroughly; add them to the skillet with the chorizo mixture and continue to cook over medium heat, stirring regularly until the potatoes begin to brown, 7-8 minutes. As the mixture cooks, coarsely mash everything together with the back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together (it will look a little like hash). Cover and keep warm over the lowest heat.
  • Serve the potato-chorizo mixture with the avocado sauce and warm tortillas. (To reconstitute or reheat store-bought tortillas, wrap the stack in a damp paper towel and heat in the microwave on full power for 1 minute.)

POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA



Potato-Chorizo Tacos With Simple Avocado Salsa image

These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burritos and quesadillas.

Provided by Velouria

Categories     Pork

Time 40m

Yield 12 tacos, serving 4 as a light meal, 4 serving(s)

Number Of Ingredients 9

3 medium red potatoes (about 2 cups) or 3 small yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
salt
12 ounces mexican chorizo sausage, casing removed if there is one (about 1 1/2 cups)
1 small white onion, finely chopped
4 ounces tomatillos, husked, rinsed and roughly chopped (2 to 3 medium)
1 garlic clove, peeled
fresh hot green chili pepper, stemmed (roughly 2 serranos or 1 jalapeno or to taste)
1 large ripe avocado
12 warm fresh corn tortillas (store-bought or homemade)

Steps:

  • For the filling: In a medium (3 to 4-quart) saucepan, bring about 1 quart of water to a boil. Add the cubed potatoes and heavily salt the water (about 2 teaspoons), Simmer until the potatoes are fully tender, about 10 minutes. Drain.
  • In a large (12-inch) heavy well-seasoned or nonstick skillet or griddle set over medium heat, combine the chorizo and onion; stir regularly, breaking up any clumps of sausage, until the onion is soft and the sausage cooked through, about 10 minutes. If the sausage has rendered more than a light coating of fat over the bottom of the skillet, pour out the excess.
  • Add the potatoes to the skillet and continue to cook over medium heat, stirring regularly, until the potatoes begin to brown, about 8 minutes. As the mixture cooks, mash everything together a little with the back of a spoon or spatula, scraping up any crusty bits of potato, so that it roughly holds together (it'll look a little like hash). Cover and keep warm over the lowest heat.
  • For the salsa: As the filling finishes cooking, make the salsa: In a food processor, combine the tomatillos, garlic and chiles. Pulse the machine until everything is finely chopped. Peel and pit the avocado, add the flesh to the processor and pulse until everything is well blended (the salsa will be the consistency of a light mayonnaise). Scrape the salsa into a serving bowl, taste and season with salt, usually about 1/2 teaspoon.
  • Serving: Scrape the warm chorizo filling into a serving bowl and set on the table along with the avocado salsa and a basket of steaming tortillas.
  • Note: If you are using store-bought tortillas, drizzle a clean kitchen towel with 3 tablespoons water and wrap your cold tortillas in it. Slide the package into a microwaveable plastic bag and fold the top over, but don't seal it. Microwave at 50% power for 4 minutes to create steam in the package. Let stand for 2 or 3 minutes before serving.

Nutrition Facts : Calories 773, Fat 44, SaturatedFat 13.9, Cholesterol 74.8, Sodium 1097.6, Carbohydrate 67.9, Fiber 12.1, Sugar 4.5, Protein 29.3

CHORIZO AND SWEET POTATO TACOS WITH AVOCADO SALSA



Chorizo and Sweet Potato Tacos with Avocado Salsa image

Stewed in chicken broth, spicy Mexican-style chorizo and sweet potatoes become a silky and hearty filling for warm corn tortillas. The tangy and bright avocado salsa balances the rich filling and brings a pop of color to this delicious weeknight meal.

Provided by Justin Chapple

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
12 ounces fresh chorizo
1 sweet potato (10 to 12 ounces), peeled and cut into ½-inch dice
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 large ripe but firm avocado, peeled, pitted and cut into ¼-inch dice
1/4 large white onion, finely chopped
1 to 2 serrano or jalapeños, stemmed, seeded and minced
2 tablespoons fresh lime juice
1/2 cup lightly packed cilantro, finely chopped
Warm corn tortillas, for serving
Crumbled queso fresco, for serving

Steps:

  • In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm.
  • Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
  • Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese.

CHORIZO AND POTATO TACOS WITH BLACK BEAN SALSA



Chorizo and Potato Tacos With Black Bean Salsa image

This recipe is for Mexican or South American chorizo, not the Spanish type which is dried. You could also make your own following one of the recipes in the database. This recipe used hard taco shells, which are filled with a chorizo and potato mixture, topped with the black bean salsa, then avocado and sour cream.

Provided by threeovens

Categories     Pork

Time 30m

Yield 8 tacos, 4 serving(s)

Number Of Ingredients 12

1 lb chorizo sausage or 1 lb Italian sausage, casings removed
1 russet potato, cut into 1/4-inch pieces (8 ounces)
1 (15 ounce) can black beans, drained and rinsed
4 radishes, chopped
1/2 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
kosher salt & freshly ground black pepper
8 taco shells, warmed (hard shells)
1 avocado, sliced
1/4 cup sour cream

Steps:

  • In a large skillet, over medium high heat, brown the chorizo and cook the potatoes until tender, about 12 to 15 minutes.
  • Meanwhile, in a bowl, the beans, radish, cilantro, lime juice, oil, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • To serve: fill taco shells with chorizo/potato mixture, top with black bean salsa, avocado, and a dollop of sour cream.

Nutrition Facts : Calories 927.8, Fat 63.7, SaturatedFat 20.7, Cholesterol 106.1, Sodium 1516.5, Carbohydrate 52.1, Fiber 13.4, Sugar 1.1, Protein 38.7

More about "potato chorizo tacos with avocado salsa recipes"

CHORIZO AND POTATO TACOS WITH AVOCADO SALSA VERDE
chorizo-and-potato-tacos-with-avocado-salsa-verde image
2017-05-05 Puree the salsa verde and avocado in a food processor. For the tacos: Heat the the oil in a large pan over medium high heat, add the potato …
From closetcooking.com
Reviews 14
Estimated Reading Time 3 mins
Servings 4
Total Time 30 mins


POTATO AND CHORIZO TACOS RECIPE | SIDECHEF
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.
From sidechef.com


CHORIZO POTATO CRISPY TACOS - EASY DELICIOUS FAMILY RECIPE, ENJOY.
2017-01-30 You are going to make a chorizo mash, adding a pinch of salt, garlic powder, and oregano. It is very important to season your taco filling for a bold flavor. Fill your tortillas and close them with a toothpick, so your filling won’t come out while frying. When set fry the oil in a pan large enough to fit at least 4 of the tacos.
From mexicoinmykitchen.com


POTATO-CHORIZO BREAKFAST TACOS WITH HOMEMADE SALSA - WHATEVER …
2016-10-17 For the tacos: 12 oz new potatoes, cut into 1/2-inch pieces 1/2 tsp salt 1/2 tsp smoked paprika 1/4 tsp dried oregano 1/4 tsp ground cumin dash of chili powder 4 oz raw chorizo 1 tsp olive oil 2-4 eggs 2-4 whole-wheat soft taco tortillas 1/4 cup feta or queso fresco salsa (recipe follows) For the salsa (optional):
From whateverpieces.com


POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA - BLOGGER
2008-06-18 Serve the filling in warmed tortillas with some of the avocado salsa on top. Done! Time- ~35 Minutes from start to finish. Food cost-Chorizo- $1.99 Potatoes- $1.00 Tomatillos- $1.00 Avocado- $1.50 Incidentals- $0.50 Total- $6.00...So far, we've had 8 tacos....maybe another 4 left. So, fiddy cents per taco. 4 tacos per person for a decently ...
From budgetcollegecook.blogspot.com


POTATO, CHORIZO AND EGG TACOS WITH SALSA VERDE RECIPE - GOURMET …
2018-05-31 3. Heat a char-grill pan or frying pan over high heat and cook tortillas until warm (1-2 minutes each side). Wrap in a clean tea towel to keep warm and soft. 4. Heat half the oil in a large frying pan over medium-high heat, add chorizo and fry until browned (2-3 minutes). Add cumin and stir until toasted (1 minute), then add potato and paprika ...
From gourmettraveller.com.au


CHORIZO AND POTATO TACOS - MEXICAN MADE MEATLESS™
2018-02-28 Cook until the soyrizo begins to get crispy -- stirring now and then. Now add the minced garlic and mix until well combined with the chorizo, then add the boiled & drained potatoes and mix until combined with the other ingredients. Sprinkle in a little salt if desired, allow to cook for 10 minutes. Serve your chorizo con papas tacos with some ...
From mexicanmademeatless.com


POTATO AND CHORIZO TACOS WITH AVOCADO SALSA RECIPE
Peel potatoes and cut into 1/2-inch cubes. In a medium saucepan, bring 1 qt of salted water to a boil. Add in potatoes, and simmer till tender, about 10 min. Drain, and set aside. In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, till sausage is cooked through and onion is soft, about 10 min. If sausage has ...
From cookeatshare.com


RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA
The recipe Rick's Potato And Chorizo Tacos With Avocado Salsan is ready in about 40 minutes and is definitely a spectacular gluten free and dairy free option for lovers of Mexican food. One portion of this dish contains around 11g of protein, 17g of fat, and a total of 243 calories. This recipe covers 10% of your daily requirements of vitamins ...
From fooddiez.com


POTATO-CHORIZO TACOS WITH AVOCADO SALSA - BIGOVEN.COM
Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm. To make Avocado Salsa, add tomatillos, chiles and garlic to container of electric blender or food processor; pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend until almost smooth.
From bigoven.com


CHORIZO POTATO PUFFY TACOS AND PILLSBURY BAKE-OFF - MODERN HONEY
2017-10-16 Add diced potatoes and cook, stirring often for 12 minutes. Add onions and pepper and continue to cook for 2-3 minutes. Add chorizo and cook for 8 to 10 minutes or until thoroughly cooked, stirring occasionally. For full instructions and entire recipe, click here.
From modernhoney.com


CHORIZO POTATO TACOS | HUNGRY BLONDE - RECIPE
2019-04-25 4-5 sprigs cilantro, chopped. 12 warmed corn tortillas. Directions: 1. Place potatoes in a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 3 minutes. 2. Heat oil in skillet on medium heat, then cook the chorizo and onion.
From hungry-blonde.com


CHORIZO AND POTATO TACOS - FOR THE LOVE OF COOKING
2019-02-21 How to Make Chorizo and Potato Tacos Make the avocado and roasted tomatillo salsa and the onion, cilantro & lime juice relish, if desired. Set aside to allow flavors to mingle. Bring four cups of water to a boil in a saucepan over high heat. Season the water with 1 …
From fortheloveofcooking.net


POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA RECIPE - FOOD.COM
Sep 12, 2018 - These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burr…
From pinterest.nz


POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA - MEXICAN RECIPES
1 large ripe avocado 355 milliliters 12 ounces mexican chorizo sausage , casing removed if there is one (about 12 warm fresh corn tortillas (store-bought or homemade) 1 garlic clove , peeled 2 fresh hot green chili pepper , stemmed (roughly serranos or 1 jalapeno or to taste) 473 milliliters medium red potatoes (about or 3 small yukon gold potatoes , peeled and cut into 1/2-inch …
From fooddiez.com


FRESH CHORIZO AND POTATO TACOS - THERESCIPES.INFO
Instructions. 1 Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo, breaking it up …
From therecipes.info


SPICY CHORIZO AND POTATO TACOS WITH AVOCADO SAUCE, COTIJA
Heat avocado oil in pan and then add 2-1/2 cups of potatoes. Stir salt and pepper, and sprinkle 1/4 -1/2 teaspoons of cayenne pepper. (Spicier the better) While potatoes and chorizo cook, in small bowl combine: avocado, lime juice, sour cream, green chillies and salt and pepper to taste, to make avocado sauce.
From more.ctv.ca


SWEET POTATO AND SPICY CHORIZO TACO RECIPE — EAT THIS NOT THAT
2019-12-10 As I was putting together some taco recipes, I knew I needed to think up some kind of taco with potato in it. When I thought of making a potato and chorizo taco recipe, it made sense to use sweet potato rather than a regular white potato. Having salty, spicy chorizo with the sweetness of a sweet potato seemed like the perfect combination to me, and boy, was I …
From egg.mine.nu


CHORIZO POTATO TACOS WITH AVOCADO TOMATILLO SALSA — HUNGRY ALI
2021-07-30 Make salsa. Place all ingredients in a blender and blend for a few minutes until smooth, creamy and liquified. Season to taste with salt. Place in an air-tight container and refrigerate until ready to serve. Make tacos. Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt.
From hungryali.com


CHORIZO AND POTATO TACOS WITH AVOCADO SALSA VERDE | RECIPE
Chorizo and Potato Tacos with Avocado Salsa Verde Find this Pin and more on Game Day Grub by Closet Cooking. Ingredients Meat 1 lb Mexican style chorizo sausage, fresh Produce 1/2 Avocado 1 cup Cilantro 3 cloves Garlic 2 Onion 1 lb Potatoes Condiments 1 cup Salsa verde Baking & Spices 1 Salt and pepper Oils & Vinegars 1 tbsp Oil Bread & Baked Goods
From pinterest.ca


RECIPE: HOW TO MAKE CHORIZO AND POTATO TACOS WITH AVOCADO
Coarsely mash it with the lime juice, then fold in the onion. Set aside. Just before serving, toast the tortillas directly over burners on medium-high heat until the edges are slightly charred, 1...
From mensjournal.com


VEGAN CHORIZO BREAKFAST TACOS - MINIMALIST BAKER RECIPES
Instructions. POTATOES: Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper. Add chopped potatoes (~1/4 – 3/8-inch thick) to the baking sheet and drizzle with avocado oil. Then add salt and toss well to combine. Roast until golden brown and crispy, or about 20-25 minutes.
From minimalistbaker.com


CRISPY POTATO AND CHORIZO TACOS RECIPE - SERIOUS EATS
2019-05-28 Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp.
From seriouseats.com


POTATO TACOS WITH CHORIZO - THE FRUGAL CHEF
2021-04-02 Bring a pan with salted water to a boil. Add the potato cubes and cook for about 5 to 7 minutes, until slightly tender. Remove the potato from the hot water into a bowl and set aside. Discard the water and wipe down your pan. Add oil to the pan and heat. Add the spices and cook for about 5 minutes, stirring constantly.
From thefrugalchef.com


CHORIZO AND POTATO TACOS (TACOS DE CHORIZO Y PAPA) - RECIPE
Cook the chorizo in a large skillet (add a tsp. of oil if using Spanish chorizo) over medium heat, stirring, for 5 minutes. Add the potato and oregano and cook, stirring, for 5 minutes. Season with salt to taste. Make tacos with the tortillas, guacamole, and queso fresco, if using. Breakfast/brunch.
From finecooking.com


CHORIZO TACOS WITH MANGO AVOCADO SALSA - VINTAGE KITTY
2020-04-07 Lightly oil a skillet or cast iron pan and heat over medium high heat. Heat tortillas 30 seconds on each side, then place on a plate and cover with a moist towel so they don't dry out. They can be placed in the oven on warm until ready to serve. Turn pan to low and add chorizo, breaking it up as it cooks.
From vintagekitty.com


CHORIZO AND SWEET POTATO TACOS WITH APPLE AND POMEGRANATE SALSA
2014-03-06 ingredients. 1 large (~1 pound) sweet potato, scrubbed, dried and cut into 1/2 inch cubes (~2 cups) 1 tablespoon oil; 1 tablespoon chipotle chili powder
From closetcooking.com


POTATO CHORIZO TACOS - HALF YOUR PLATE
Return skillet to medium heat; add oil. Cook onion, garlic and sausage for 5 minutes or until softened. Stir in potato and cook for 5 minutes or until starting to become golden. Stir in salsa and cilantro to warm through. Spoon potato mixture into tacos and top with tomato and avocado.
From halfyourplate.ca


SLOW COOKER POTATO TACOS WITH AVOCADO MANGO SALSA
2020-10-20 For the tacos. Peel the potatoes, chop into cubes. Add potatoes and garlic to the slow cooker. Combine the butter, olive oil, lemon pepper, chili flakes and 1 cup milk, and pour over the potatoes to cover. The potatoes should be covered or the exposed portions will become dry. Cook on low for six hours.
From thedailymeal.com


RICK BAYLESSCHORIZO-POTATO TACOS - RICK BAYLESS
2016-01-12 1 medium white onion, cut into small pieces Salt 3/4 cup Roasted Tomatillo Salsa 1 avocado, pitted, flesh scooped from the skin and sliced 12 warm tortillas Instructions Chorizo-Potato Tacos Watch on Scoop the potato into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 3 minutes.
From rickbayless.com


CHORIZO AND AVOCADO BREAKFAST TACOS - THE SPRUCE EATS
2021-07-05 1/4 pound raw or dried chorizo sausage. 9 frozen tater tots, thawed. 4 large eggs, beaten. 1/3 cup shredded taco and nacho seasoned cheese. 1 tablespoon chopped fresh cilantro. 1/2 small red onion, diced. 1 small tomato, diced. 1/2 avocado, diced. 1/4 cup salsa.
From thespruceeats.com


SWEET POTATO + CHORIZO TACOS WITH BLACK BEAN SALSA AND ROASTED …
2013-07-30 Sweet potato + Chorizo Tacos with Black Bean Salsa and Roasted Poblano Avocado Crema. Author: Tieghan Gerard. Prep Time 15 minutes. Cook Time 25 minutes. Total Time 40 minutes. Servings: 4 servings. Calories Per Serving: 603 kcal. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not …
From halfbakedharvest.com


VEGAN CHORIZO AND POTATO TACOS WITH SALSA VERDE
2019-05-16 Boil the diced potatoes until tender. In the meantime heat a pan over medium-high heat and add the oil and onion. When the onion is almost cooked add the garlic. Once the garlic is fragrant and tender add the soy chorizo and mix well. …
From cilantroandcitronella.com


SOY CHORIZO AND POTATO TACOS - THYME & LOVE
2020-04-14 Remove the soy chorizo from the casing and add to the skillet. Stir, breaking up the the soy chorizo. Cook for 6-8 minutes. Add the drained potatoes to the skillet with the chorizo; stir to coat all the potatoes in the chorizo mixture. Cook for 3-5 minutes, or until the potatoes are heated through. Serve with warm tortillas and favorite toppings.
From thymeandlove.com


POTATO AND CHORIZO TACOS | THE SPLENDID TABLE
2012-12-11 3. Add the potatoes and 1/4 teaspoon of salt, and cook until the potatoes are hot all the way through and have absorbed some chorizo flavor, about 10 minutes. As you cook, mash some of the potatoes. Season with salt to taste. Serve alongside 12 warm corn tortillas and top with crema, chopped cilantro, and salsa.
From splendidtable.org


POTATO AND CHORIZO TACOS RECIPE - MEXICAN FOOD JOURNAL
2018-01-18 After frying the onions and potatoes for 5 minutes add the chorizo. Cook the mixture over medium heat for 10 minutes. After 10 minutes taste the potatoes to be sure they are fully cooked. If the aren’t, cook for another 2 to 3 minutes. During cooking the chorizo will break up and disperse evenly throughout the filling.
From mexicanfoodjournal.com


POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA RECIPE - FOOD.COM
Jun 20, 2013 - These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burr…
From pinterest.com.au


"CHORIZO" & POTATO TACOS - ABBOT'S BUTCHER
2020-07-20 Method In a skillet over medium heat, add your grapeseed oil and diced red potatoes (skin on). Sauté for about one minute and then cover with a lid for 5 - 7 minutes so the potatoes steam & cook through. Remove the lid and add in the “Chorizo”. Crumble it up, add more oil if necessary and season with salt and pepper.
From abbotsbutcher.com


Related Search