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
- 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.