Mushroom, Potato, and Chorizo Tacos

27 November, 2009 at 10:51 pm 2 comments

I’m always on the lookout for new recipes to incorporate into our mexican cooking repertoire.  Don’t get me wrong, it’s hard to go wrong with beans, cheese, avocados, and salsa wrapped, folded, or otherwise squished into a tortilla, but I do love a good way to spice it up.  I used to be all about cooking up bits of boneless skinless chicken breast as my way of amping up the dish, but you know what’s better?

Chorizo!

This recipe, originally yet another Rick Bayless idea, seemed like a great way to use chorizo.  He is a fountain of ideas when it comes to using just a little bit of chorizo to achieve an extra layer of rich spicy flavor while balancing it with other ingredients.  The recipe uses relatively little chorizo, and relatively few other ingredients, so it is healthy and easy enough for an everyday meal.

Mushroom, Potato, and Chorizo Tacos

Adapted from Mexican Everyday

Serves 4

1 chorizo sausage, about 1/3 pound, casing removed

1/2 medium onion, chopped

6-8 oz mushrooms, sliced

2 medium potatoes, grated through the largest holes of your grater

Salt

Pepper

Chile powder

Taco or burrito fixings: tortillas, cheese, salsa, beans, avocados, whatever you have on hand!

Get your prep squared away, then brown the chorizo over medium high heat in a large skillet.  While it’s browning, take your grated potatoes and squeeze them in a paper towel to dry them.  When the chorizo is cooked, add in the mushrooms and onions.  Stir and cook until onions have softened and mushrooms are browning, about 6 minutes.

Then add in grated potatoes and cook until they brown up and soften.  Season to taste with salt, pepper, and chile powder.

Remove from heat and serve in tacos or burritos with your favorite fixins!

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2 Comments Add your own

  • 1. ninnys1  |  12 November, 2010 at 4:17 pm

    Love chorizo! THX.

    Reply
  • […] I'm always on the lookout for new recipes to incorporate into our mexican cooking repertoire.  Don't get me wrong, it's hard to go wrong with beans, cheese, avocados, and salsa wrapped, folded, or otherwise squished into a tortilla, but I do love a good way to spice it up.  I used to be all about cooking up bits of boneless skinless chicken breast as my way of amping up the dish, but you know what's better? Chorizo! This recipe, originally yet an … Read More […]

    Reply

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