Tacos, Enchiladas, Tamales, Tostadas



Chorizo and Potato Tacos | Print |
(9 votes, average 4.67 out of 5)

 

taco-filling_550

 

Serves 6

  • 4 medium Yukon gold potatoes, scrubbed
  • 1 pound Mexican chorizo sausage, casing removed
  • 1 large white onion, diced
  • Salt to taste
  • 12 warm corn tortillas
  • Chopped fresh cilantro
  • 1 bottle (16 ounces) Frontera Roasted Tomato Salsa
  1. Shred the potatoes through the largest holes on a 4-sided grater. Crumble chorizo into a large nonstick skillet set over medium heat. Add onion. Cook, stirring often, until sausage is almost cooked through and golden, about 10 minutes. Drain on a paper towel-lined plate.
  2. Add potatoes to pan (add a little olive oil if the pan is dry) and cook until golden and tender, about 10 minutes. Stir in chorizo-onion mixture and heat through. Season with salt.
  3. Serve warm chorizo mixture wrapped in warm tortillas topped with a sprinkling of cilantro and plenty of Salsa.
 

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