Over here in Texas we have easy access to many International foods, especially Mexican food. Chorizo is a type of sausage, usually Mexican or Spanish.
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked paprika and salt. It is generally classed as either spicy or sweet, depending upon the type of smoked paprika used. Depending on the variety, chorizo can be eaten sliced without further cooking, sometimes sliced in a sandwich, or grilled, fried, or baked alongside other foodstuffs, and is also an ingredient in several dishes where it accompanies beans, such as fabada or cocido montañés. -Wikipedia
Mexican Chorizo is more widely available here in Houston, Texas and is the kind we’ll be making in this recipe for Chorizo and Potato Tacos!
Mexican versions of chorizo are made from fatty pork, but beef, venison, chicken, kosher, turkey, and even tofu and vegan versions are made. The meat is usually ground (minced) rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas, including the border areas of the United States, and is not frequently found in Europe. It is equally and by far much hotter and spicier than Spanish and Portuguese varieties of the sausage, and often contains chili peppers that are much higher on the Scoville scale.-Wikipedia
If you’re from Texas you can skip the sausage making part, however I highly suggest you give it a try. I haven’t found a better Mexican chorizo than this one you make right in your home. Trust me it’s worth the few minutes to make it yourself. It’s not hard or complicated at all.
Chorizo and Potato Taco Tips:
- If you’re short on time or have Mexican chorizo readily available you can skip the sausage making part.
- Heat up tortillas in a microwave for about 30 seconds, or place on a gas stove top over a low flame and char to your liking. Flip when ready.
- For a little help with garnishes, purchase ready-made pico de gallo at your local grocery store for a quick way to dress up your tacos.
Adapted from Cook’s Illustrated
- 12-inch nonstick skillet
- Food processor or blender
- 1 pound organic Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 1 tablespoon organic ancho chile powder
- [1 tablespoon organic paprika
- [1 ½ teaspoons organic ground coriander]
- [1 ½ teaspoons organic dried oregano]
- [¼ teaspoon organic ground cinnamon]
- [Pinch of organic cayenne pepper]
- [Pinch of organic ground allspice
- ¾ teaspoon salt
- [½ teaspoon organic pepper]
- [3 tablespoons organic cider vinegar]
- 1 ½ teaspoons granulated sugar
- 1 garlic clove, minced
- 8 ounces organic ground pork
- 8 ounces tomatillos, husks and stems removed, rinsed well, dried and cut into 1-inch pieces
- 1 organic avocado, halved, pitted and cut into 1-inch pieces
- 1-2 organic jalapenos stemmed, seeded and chopped
- ¼ cup chopped fresh organic cilantro leaves and stems
- 1 tablespoon fresh lime juice
- 1 organic garlic clove, minced
- ¾ teaspoon table salt
- 12 6-inch organic corn tortillas
- Lime wedges
- Pico de gallo, optional
- Marinated onions, optional
- Fresh cilantro, optional
- In a 12-inch nonstick skillet, bring 4 cups of water to a boil over high heat. Add potatoes and season with 1 teaspoon salt. Cover and reduce the heat to medium and cook until the potatoes are cooked through, about 5 minutes. Drain the potatoes and set aside. Clean the skillet with paper towels.
- Add oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne pepper, allspice, ¾ teaspoons salt and ½ teaspoon pepper to the pan and stir to combine. Cook spices over medium heat until the mixture lets of its aroma and starts to bubble. Remove from the heat and stir the vinegar, sugar and garlic. Let mixture cool down for about 5 minutes, then add the pork.
- Cook pork over medium-high heat, breaking up the pork with a wooden spatula and mix to combine with the spices. Once the pork is cooked through, add the potatoes and cover. Reduce the heat to low and cook until the potatoes have soaked up the juices in the pan, stirring occasionally, about 8 minutes.
- Remove from the heat and mash about ¾ cup potatoes in the pan and mix the mashed potatoes in with the remaining potatoes until evenly combined. Cover to keep warm while you prepare the sauce.
- Add all sauce ingredients to the food processor and process until smooth. Transfer sauce to a serving bowl.
- Heat tortillas in a microwave for about 30 seconds or until warm. Or on a gas
stovetop, over low heat carefully char tortillas on both sides to your liking. Spoon filling into the center of each tortilla and serve with lime wedges and
you choice of condiments.
*Nutrition information is an estimate and will vary. Nutrition estimate does not include taco toppings.*
Nutrition Information:Yield: 4 Serving Size: 3 tacos
Amount Per Serving: Calories: 588Total Fat: 33gSaturated Fat: 6gCholesterol: 42mgSodium: 1086mgCarbohydrates: 60gFiber: 13gSugar: 6gProtein: 18g