These Chorizo Potato and Mushroom Tacos are so quick and easy to make, and hey there’s nothing better than a taco to make you feel better after a long day. I’m kind of wishing I had a margarita to go with.
It’s been a frustrating day. I’ve been working on converting my blog over to this new platform and my brain actually hurts from trying to figure out all of the technical computer ‘mumbo jumbo’ you apparently need to know. Wow-what a learning curve! I used to think I was pretty good on a computer, apparently somewhere along the way it has FAR surpassed my knowledge. Slowly but surely I will figure it all out. Most definitely I’ve come to the conclusion that I much prefer the cooking part than the technical part of this blog business.
I got this idea from watching a Rick Bayless taco Tuesday video. Mexican chorizo cooked up with some potatoes and mushrooms make the filling, and we topped that off with some homemade roasted tomatillo salsa, avocado, cilantro, and parmesan. We make our own corn tortillas to stuff these in, but feel free to buy some if you don’t want to make your own. Just be sure to heat them up prior to serving.
If you can’t find Mexican style chorizo you can make your own as well. It’s ground pork mixed with a bunch of spices which I am sure you can google a recipe for. Just be sure not to buy the Spanish chorizo for this recipe as they are two totally different things.
INGREDIENTS:
Taco Filling:
– 375 grams Mexican Chorizo
– 4 small Potatoes (Boiling Potatoes) about 4 small- Chopped and par-cooked
– 5-6 Mushrooms, sliced
– 1/2 onion – diced
In a large pan over medium heat, saute the chorizo, onion, and mushrooms. While this is working par-boil your chopped potatoes until tender. Once your potatoes are done add these to your meat mixture and toss around and let cook up a bit more for the flavors to meld. If your chorizo is too fatty you can remove some of the oil that is released with a spoon. Season with a little salt to taste.
Heat up your corn tortillas and add your chorizo mixture in. Top with a bit of avocado, salsa verde, cilantro and parmesan (or queso anejo if you can find it).
For the Tomatillo Salsa:
– 5 medium Tomatillos husks removed and rinsed
– 1/4 of white onion finely chopped
– 1 serrano pepper
– a bit of cilantro to taste
– Salt (to taste)
– Water (just a splash)
Heat up your broiler and place your tomatillos and serrano pepper to char under the broiler. Flip after about 5 minutes and let go for a couple of minutes more. Once finished put into a blender, blend with a splash of water and let cool. Add in your diced onions and chopped cilantro and salt to taste.
These would be great served in
OK now I might go make some Mango Margaritas
Need some other inspirations for Taco Tuesday to try? I’d recommend these Mushroom Poblano Tacos
