RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA
For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 12 tacos
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.
- In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.
- Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.
- Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.
POTATO-CHORIZO TACOS WITH SIMPLE AVOCADO SALSA
These delicious tacos make a nice, simple supper. I'm lucky that my mom makes her own chorizo, and she always gives me some. She makes this potato-chorizo filling all the time, but this particular recipe is by Rick Bayless (my mom is the type who never bothers with measurements). It's also great on tostadas, in burritos and quesadillas.
Provided by Velouria
Categories Pork
Time 40m
Yield 12 tacos, serving 4 as a light meal, 4 serving(s)
Number Of Ingredients 9
Steps:
- For the filling: In a medium (3 to 4-quart) saucepan, bring about 1 quart of water to a boil. Add the cubed potatoes and heavily salt the water (about 2 teaspoons), Simmer until the potatoes are fully tender, about 10 minutes. Drain.
- In a large (12-inch) heavy well-seasoned or nonstick skillet or griddle set over medium heat, combine the chorizo and onion; stir regularly, breaking up any clumps of sausage, until the onion is soft and the sausage cooked through, about 10 minutes. If the sausage has rendered more than a light coating of fat over the bottom of the skillet, pour out the excess.
- Add the potatoes to the skillet and continue to cook over medium heat, stirring regularly, until the potatoes begin to brown, about 8 minutes. As the mixture cooks, mash everything together a little with the back of a spoon or spatula, scraping up any crusty bits of potato, so that it roughly holds together (it'll look a little like hash). Cover and keep warm over the lowest heat.
- For the salsa: As the filling finishes cooking, make the salsa: In a food processor, combine the tomatillos, garlic and chiles. Pulse the machine until everything is finely chopped. Peel and pit the avocado, add the flesh to the processor and pulse until everything is well blended (the salsa will be the consistency of a light mayonnaise). Scrape the salsa into a serving bowl, taste and season with salt, usually about 1/2 teaspoon.
- Serving: Scrape the warm chorizo filling into a serving bowl and set on the table along with the avocado salsa and a basket of steaming tortillas.
- Note: If you are using store-bought tortillas, drizzle a clean kitchen towel with 3 tablespoons water and wrap your cold tortillas in it. Slide the package into a microwaveable plastic bag and fold the top over, but don't seal it. Microwave at 50% power for 4 minutes to create steam in the package. Let stand for 2 or 3 minutes before serving.
Nutrition Facts : Calories 773, Fat 44, SaturatedFat 13.9, Cholesterol 74.8, Sodium 1097.6, Carbohydrate 67.9, Fiber 12.1, Sugar 4.5, Protein 29.3
CHORIZO AND SWEET POTATO TACOS WITH AVOCADO SALSA
Stewed in chicken broth, spicy Mexican-style chorizo and sweet potatoes become a silky and hearty filling for warm corn tortillas. The tangy and bright avocado salsa balances the rich filling and brings a pop of color to this delicious weeknight meal.
Provided by Justin Chapple
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat the olive oil until shimmering. Add the chorizo and cook over medium heat, breaking up the meat with a wooden spoon, until rendered but not cooked through, about 5 minutes. Add the sweet potato and season with salt and pepper. Cook, stirring occasionally, until the edges just start to soften and browned bits form on the bottom of the skillet, 3 to 5 minutes. Add the broth and simmer over medium-low heat, scraping up the browned bits, until the sweet potatoes are tender and the chorizo is cooked through, 8 to 10 minutes. Season with salt and pepper and keep warm.
- Meanwhile, in a medium bowl, gently mix the avocado with the onion, chiles, lime juice, and cilantro; season with salt and pepper.
- Serve the chorizo and sweet potato in warm corn tortillas, topped with the avocado salsa and crumbled queso fresco cheese.
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
More about "ricks potato and chorizo tacos with avocado salsa recipes"
POTATO CHORIZO TACOS WITH AVOCADO SALSA RECIPE ON …
From food52.com
Cuisine MexicanCategory AppetizerServings 6-8
CHORIZO AND POTATO TACOS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
CHORIZO-POTATO TACOS - YOUTUBE
From youtube.com
VEGAN CHORIZO AND POTATO TACOS WITH SALSA VERDE
From cilantroandcitronella.com
POTATO-CHORIZO TACOS WITH AVOCADO SALSA - BIGOVEN.COM
From bigoven.com
CHORIZO AND POTATO TACOS WITH AVOCADO SALSA VERDE
From closetcooking.com
RICK BAYLESSCHORIZO-POTATO TACOS - RICK BAYLESS
From rickbayless.com
CARNE ASADA WITH CHORIZO, JALAPEñOS AND GRILLED QUESADILLAS …
From today.com
ORDER PIZZA ONLINE - PIZZA & PASTA MENU - RICARDO'S PIZZA
From ricardospizza.com
RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA
From mealplannerpro.com
RICK'S GOOD EATS – CANADIAN PUNJABI CUISINE SERVING TORONTO
From ricksgoodeats.ca
30 MEXICAN-INSPIRED RECIPES - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
CHORIZO TACOS WITH MANGO AVOCADO SALSA - VINTAGE KITTY
From vintagekitty.com
DISHING WITH CHICAGO CHEFS: RICK BAYLESS' POTATO CHORIZO TACOS …
From nbcchicago.com
POTATO AND CHORIZO TACOS RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
POTATO TACOS WITH CHORIZO - THE FRUGAL CHEF
From thefrugalchef.com
RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA
From pinterest.com
TACOS OF POTATOES, CHORIZO AND CARAMELIZED ONIONS - RICK BAYLESS
From rickbayless.com
RICKS POTATO AND CHORIZO TACOS WITH AVOCADO SALSA
From wikifoodhub.com
CRISPY POTATO AND CHORIZO TACOS RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love