For the Tacos
- 1 lb Fresh Mexican Style Chorizo Substitute with ground beef or turkey for a leaner option.
- 2 medium Potatoes Diced russet or Yukon gold for the best texture.
- 1 medium Onion Sweet or yellow onion for added flavor.
- 2 cloves Garlic Fresh preferred; use less garlic powder if needed.
- 1 tsp Salt To taste.
- 1 tsp Pepper To taste.
- 8 pieces Corn Tortillas Warm for better pliability.
For the Salsa Verde
- 1 cup Salsa Verde Homemade versions yield the best flavor.
- 1 medium Avocado Substitute with guacamole for a quicker option.
For Frying
- 2 tbsp Oil (or Bacon Grease) Vegetable oil can be a lighter option.
For Garnish
- 1/4 cup Cilantro Optional for those who prefer to omit.
How to Make Chorizo and Potato Tacos
- Make Avocado Salsa Verde: In a food processor, blend the salsa verde and avocado until smooth.
- Prepare Potatoes: Heat oil in a large skillet over medium-high heat, then add the diced potatoes. Fry until golden and crispy, about 8-10 minutes.
- Cook Chorizo and Onions: Add the chorizo and diced onions to the skillet. Cook until browned and translucent, about 5 minutes.
- Add Garlic: Stir in the chopped garlic and cook for an additional minute.
- Assemble Tacos: Spoon the chorizo and potato mixture into warm corn tortillas and top with diced onions, fresh cilantro, and avocado salsa verde.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.