I can see the National Enquirer headlines: “Wife Kills Husband after He Claims the Potato and Chorizo Tacos Missing from Refrigerator Were Abducted by Aliens”.
Like I read once, “if it bleeds it leads”, as many vulture crime beat reporters can attest to.
Sorry Fourth Estate people, it’s not happening! El Gringo is still very much alive and kicking. He saved his heiny, if only because I always have an extra Chorizo casing in the fridge.
Despite my initial shock and wrath when I found THAT empty dish in the sink, I forgave El Gringo. I love that man. He got away with gobbling down batch number one as I had enough ingredients to prepare batch number 2.
Mind you, I made it and slept slumped over the fridge door with one of those medieval cudgels right next to me (kidding!) Better safe than sorry!
All this “noir” talk just to say that El Gringo looooved the Potato and Chorizo Tacos. Most of the chorizo that I have found here differs a lot when it comes to flavor, though, and takes longer to cook. Mexican chorizo sausages combine several chiles, spices and meat and are air-dried for several days. It comes in links and usually you fry it in its own fat. You can also braise it and grill it.
I always say that you have to make do with what you’ve got. Either that or make your own. I will publish in the future a recipe for Mexican Homemade Chorizo. You will definitely be able to taste the difference!
Finally, do not forget to top with your favorite homemade Salsa! My favorite is this Tomatillo Salsa Verde. Here are some other options: Tomato and Chile de Árbol Salsa, and Real Deal Guacamole. Salsas enhance all flavors and add that extra kick!
Potato and Chorizo Tacos
Ingredients
- 1 9 oz. Mexican pork chorizo sausage
- 1/2 onion, chopped
- 1/2 Jalapeño chile, deveined, seeded and chopped
- 2 large Russet potatoes, peeled, cooked and diced
- salt and pepper to taste
- 6 warm soft corn tortillas
Instructions
- Remove chorizo casing. Place in a large pan and fry it in its own fat until brown and crumbly.Add the chopped onion and chile and fry with the chorizo until onion is soft.Add the cooked potatoes to the pan and toss them around, trying not to break them. Salt and pepper to taste.Enjoy with the tortillas as taco filling and top with your favorite salsa.
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