Chorizo-Potato Tacos

this edition of Taco Tuesday is all about chorizo one of my favorite things in the world it's easy to make your own tree so but most of us let's face it are going to go to the store and buy it and thankfully it's widely available across the u.s. today however in Chicago I can tell you that the best stuff is the one that come the ones that come from the Mexican grocery source where they're making it on premise we have some good nationally distributed brands around - that can make a very very decent chorizo so don't hesitate to get started in your chorizo adventure by using some of those nationally available brands so I have put the chorizo which is a fresh sausage this is not spanish chorizo it's a fresh sausage like our breakfast sausage putting it into the pan to cook alongside some chopped up onions and we're going to let that cook while we talk about the potato part of this because what I'm making here is the really classic potato chorizo filling for tacos or to use in many many different ways and tell you the truth sometimes on Sunday morning I like to make potatoes and chorizo and serve poached eggs on the top of it so it's sort of like an American version of something that's very common and very classically Mexican okay so the potatoes that we're using today are boiling potatoes this is the most common one in Mexico not the big baking potatoes cut it up and then I like to par cook them before I add them to the cooked chorizo so you got a lot of different options for par cooking them one is to just boil them in salted water but the one that I turn to the most at my house for quick cooking is to steam them in the microwave so I put them after I've chopped them up into a microwave-safe Bowl put on a couple tablespoons of water that will create the steam covered with plastic wrap poke a couple of holes in there and microwave at full speed for about three minutes and that will give you par cooked potatoes which is what I've got right now when the chorizo looks like it's getting close to done here so it does it's it's losing its Pinker color then I'm going to add these potatoes to it I usually just reach in with my hand and pull them out of that liquid that's going to you're going to find at the bottom that's your steaming liquid but I just pull them out from that and put them into the skillet okay and then we're just going to let all of that cook together until the potatoes are completely done and they have absorbed a lot of the flavoring of that chorizo and just luckily I have potato and chorizo finished over here for those of you that like to experiment and do some really fun things cooking some mushrooms in with this is really really delicious as well I like shitake mushrooms in there so basically we're done now there cheresa should have a good amount of seasoning in it that the potatoes will soak up so I probably don't need to put too much salt in it it's super delicious I said I'm wild about chorizo so just a light sprinkling of salt there over the top of it and we're going to be ready to plate it but potato tree so by itself is delicious but 10 times more delicious when you put it with salsa verde in my opinion so what I'm going to do is sort of my go-to favorite which is potato chorizo with salsa verde avocado and a little bit of the aged Mexican cheese the one that they call queso I Nicole or cotija after a place name so we've got some warm tortillas here and I will lay a couple of them down here I've got some salsa verde some green tomatillo salsa you can buy good brands of that now or you can make your own we'll put our potato chorizo mixture in the middle of the warm tortilla I'm going to spoon on a little bit the tomatillo salsa over the top of it now and then I'm going to cut a little bit of avocado to go on the top of that I'm just going to cut right down through it like that through the avocado like that cut myself a couple of nice slices and then I can peel the skin off of the avocado lay those right there on top sprinkle the whole thing with a little bit of casuai nickle over the top and then what this is really crying for right now is a little bit of cilantro so how about a few cilantro leaves over the top and there you have it one of the most classic flavors in the Mexican kitchen potatoes in chorizo salsa verde a little bit of avocado queso Anejo man that is a delicious mouthful

Channel: Rick Bayless

Views: 84,213

Rating: 4.9589634 out of 5

Keywords: Rick Bayless, Chef Rick Bayless, chorizo, tacos, potato chorizo tacos, recipes, Mexican food, green salsa, salsa verde, avocado, queso anejo, cilantro, taco, Taco Tuesday

Id: xZGz3j0nGYU

Length: 5min 37sec (337 seconds)

Published: Tue Jan 12 2016