Thanksgiving has past and Christmas is nearing… It is a wonderful time of year. There is only one problem. Turkey. After the roast turkey on Thanksgiving, the leftovers the following week, and then turkey soup, turkey rice, turkey______ (fill in the blank). We need a break from the beloved holiday staple.
Enter: chorizo. The spicy Mexican sausage was just the thing to enliven our weekday dinners (I used soy chorizo, but pork would work just as well). Add a little potato, mound on a tortilla and sprinkle with cilantro and onion. Dinner is done and everyone is n a happy place. (Could be that the tacos ignited dreams of a Mexican Christmas vacation…. )
In any regards, these little tacos are great. We like them a lot…enjoy 🙂
P.S. potato/chorizo filling is great in next day quesadillas….
Adapted from Cooks Illustrated.
- 1 lb potatoes (Yukon Gold suggested) cut into 1/2″ cubes
- 1 teaspoon salt
- 3 Tablespoons oil
- 8 ounces soy chirizo
- 8, 6 inch corn tortillas
- 1/4 cup finely chopped red onion
- 1/4 cup chopped cilantro
- 1/2 cup shredded lettuce
- In a wide-based pan or skillet, bring 4 cups or water to a boil over high heat. Add 1 teaspoon salt and potates. Reduce heat to medium, cover and cook for 5 minutes or until potatoes are tender. Drain and set aside.
- Add chirozo to the pan over medium high heat. Break up and stir the chirizo while it cooks. Cook until it is in fine crumbles, about 3 minutes, then add the potatoes. Cook for another 6 minutes until potatoes are fully softened and have soaked up the chirizo juices.
- Turn off heat. Removed ~ 1/8th of the mixture and mash the potatoes. Add the mashed mixture back to the pan and stir to evenly distribute with the un-mashed component. Cover and keep warm
- Serve chirizo/potato filling on warmed cortortillas and top with the onion, cilantro, and lettuce for serving.
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