I made sopes awhile ago and froze the leftover chorizo-potato mixture to use later in tacos. I am finally getting around to making these tacos and here they are. Feel free to add any condiments of your choice. This is really, really good and a favorite base for tacos. If you enjoy spicy Mexican food you will love this.
- Potato-Chorizo Mixture (see recipe below)
- your favorite salsa (I used Frontera – Rick Bayless) Red Tomato Salsa Mexican with mild green chilies (very good)
- corn tortillas (6-8″) heated
- refried beans (optional)
- green onions, chopped
- lettuce, shredded
- tomatoes, chopped
- cheese, shredded
- pico de gallo instead of salsa
- pickled jalapeno slices
- lime wedges for serving
- 2 cups Red Bliss potatoes (unpeeled) cut into 1/2-inch dice
- 1 tsp. kosher salt
- 1 lb. fresh chorizo
- 1-1/2 cups onion, finely chopped
Cover the potatoes with water in a saucepan and add 1 tsp. salt. Bring to a boil and simmer for about 8-10 minutes, or until tender; drain.
Add the chorizo to a large cast iron skillet and cook over medium-high heat, while breaking up the chorizo until the fat begins to render, about 1 minute. Add the onions and continue cooking for another 12 minutes. Add drained potatoes and smash them down and toss until filling is brown, about 10 minutes.
Heat a non-stick skillet and brush lightly with oil. Cook the corn tortillas on both sides, just a few minutes, until heated through.
Assemble the tacos with your choice of toppings.
Recipe by cookingwithauntjuju.com
Linking to Fiesta Friday.
You can also use hard shelled tacos… layering included shredded lettuce, green onions, potato-chorizo mixture, salsa, fresh tomatoes, cheese and fresh jalapenos.