Spicy Chorizo Potato Tacos 5fix Recipes

CHORIZO-POTATO TACOS

Steps:

• Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
• Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
• Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

POTATO CHORIZO TACOS

Steps:

• In a skillet combine potatoes, vegetable broth and smoked paprika. Bring to a simmer; cover and cook for 8 minutes or until tender. Remove to bowl.
• 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.

POTATO AND CHORIZO TACOS

Steps:

• Heat some Canola Oil (as needed) in a large skillet over medium-high heat.
• 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.
• Remove the casings from the Mexican Chorizo (5 piece). Add the chorizo to the hot skillet and break apart with a wooden spoon. Cook until crispy, 5-7 minutes.
• Add the potatoes and Garlic (2 clove) cooking over medium heat for 10 minutes until the potatoes are tender and no longer have a raw potato taste.
• Taste the mix and adjust Kosher Salt (to taste) if necessary. Remove the crushed garlic.
• Heat a tablespoon more of oil in a separate pan and crisp the Flour Tortilla (8) for 2 minutes on each side, if desired.
• Stuff your tacos with the potato and chorizo mix and top with Onion (to taste), Fresh Cilantro (to taste), Lime Wedge (to taste), and any salsa of choice.

SPICY CHICKEN AND CHORIZO TACOS

Steps:

• Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
• While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
• While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
• Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.

CHORIZO SMOTHERED POTATOES #5FIX

Steps:

• In a large saute pan cook chorizo on medium heat for 5 minutes and add diced peppers and onions until translucent. Add hash browns and cook for 15 minutes on medium heat while turning occasionally to keep from sticking. Once potatoes have browned add cheese and cover with a lid. Remove from heat and let cheese melt.

SPICY CHORIZO & POTATO TACOS #5FIX

Steps:

• Heat a large nonstick pan over medium heat. Crumble the chorizo into the pan and cook for 5 minutes, stirring often. Add the diced potatoes and saute for 15 - 20 minutes, until the chorizo is fully cooked and the potatoes are slightly crispy. Spoon the chorizo & potato filling into the tortillas, and top with salsa and sour cream. Enjoy!