CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
FRESH CHORIZO TACOS
Mexican choizo is fresh pork or beef sausage and much different from Spanish or Philippine-style chorizo which is a hard, dried sausage. This includes a recipe for making your own chorizo allowing you to control what goes into the sausage and they are much less greasy. You could use beef, turkey, or chicken thigh meat instead of the pork. Make sure to plan ahead as the chorizo needs to sit in the fridge for a day. From Baja: Cooking on the Edge.
Provided by cookiedog
Categories Lunch/Snacks
Time 35m
Yield 24 tacos, 8 serving(s)
Number Of Ingredients 16
Steps:
- Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.).
- In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
- To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.
Nutrition Facts : Calories 186.4, Fat 15.2, SaturatedFat 4.2, Cholesterol 40.3, Sodium 477.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 9.9
FRESH CHORIZO AND POTATO TACOS
For years I've made my tacos with ground beef and potatoes. This recipe is not made with store-bought chorizo, but ground pork to which you add the spices, so you get to control the heat. Recipe from Saveur.
Provided by Pinay0618
Categories Pork
Time 50m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
- In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
- In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
- Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
Nutrition Facts : Calories 991.6, Fat 51.6, SaturatedFat 15.3, Cholesterol 160, Sodium 1911.3, Carbohydrate 79.8, Fiber 9.5, Sugar 2.9, Protein 52.5
CHORIZO TACOS
If you're looking for a quick bite or snack, these chorizo tacos are the perfect thing. They cook really quickly, everyone loves them and you can customize them to your personal tastes. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion and poblano; cook and stir until tender, 5-7 minutes. Add chorizo; cook, breaking into small crumbles, until fully cooked and starting to char and crisp, 12-15 minutes. Drain. Serve on warm tortillas. If desired, serve with toppings.
Nutrition Facts : Calories 176 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 447mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.
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