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45 Ratings
5 star values:
14
4 star values:
15
3 star values:
10
2 star values:
6
1 star values:
0
Back to Rick’s Potato and Chorizo Tacos with Avocado Salsa
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Rick’s Potato and Chorizo Tacos with Avocado Salsa
Recipe Summary
Yield: Makes 12 tacos
Ingredients
Ingredient Checklist
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
Gallery
Rick’s Potato and Chorizo Tacos with Avocado Salsa
Recipe Summary
Yield: Makes 12 tacos
Gallery
Rick’s Potato and Chorizo Tacos with Avocado Salsa
Rick’s Potato and Chorizo Tacos with Avocado Salsa
Rick’s Potato and Chorizo Tacos with Avocado Salsa
Recipe Summary
Yield: Makes 12 tacos
Recipe Summary
Yield: Makes 12 tacos
Yield: Makes 12 tacos
Makes 12 tacos
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
45 Ratings
5 star values:
14
4 star values:
15
3 star values:
10
2 star values:
6
1 star values:
0
Reviews
Add Rating & Review
45 Ratings
5 star values:
14
4 star values:
15
3 star values:
10
2 star values:
6
1 star values:
0
Add Rating & Review
45 Ratings
5 star values:
14
4 star values:
15
3 star values:
10
2 star values:
6
1 star values:
0
45 Ratings
5 star values:
14
4 star values:
15
3 star values:
10
2 star values:
6
1 star values:
0
45 Ratings
5 star values:
14
4 star values:
15
3 star values:
10
2 star values:
6
1 star values:
0
- 5 star values:
- 14
- 4 star values:
- 15
- 3 star values:
- 10
- 2 star values:
- 6
- 1 star values:
- 0
All Reviews for Rick’s Potato and Chorizo Tacos with Avocado Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rick’s Potato and Chorizo Tacos with Avocado Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
