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Chorizo, Mushroom and Potato Tacos
From Foothills Market
<p>“When I think of quick, savory satisfaction in Mexico, chorizo – like bacon in the States – usually comes to mind.” – Rick Bayless</p>Source: Mexican Everyday by Rick Bayless (Entered by Market Manager)
Serves: 4 servings
Ingredients
12 oz
Chorizo
1 Tbsp
Vegetable oil
1
Medium onion, sliced 1/4" thick
3
Medium potatoes, grated
6 oz
Mushrooms (shitake or oyster), sliced
1/2 cup
Cilantro, chopped
12
Corn tortillas, warmed
Roasted Tomatillo Salsa or Guacamole
Step by Step Instructions
- Cook chorizo in a large skillet over medium heat, stirring frequently and breaking up clumps, until it looks half-cooked, about 4 minutes.
- Increase the heat to medium-high. If the chorizo hasn't rendered fat, add 1 Tbsp oil to the skillet. Add the onion and mushrooms and cook, stirring almost constantly, until they begin to soften, about 3 minutes.
- Sprinkle the grated potatoes over the mixture. Cook, continuing to stir frequently, until the potatoes are soft, about 5 minutes. If the potatoes begin to brown before they are soft, reduce heat. Taste and season with salt if needed.
- Place the mixture in a bowl and sprinkle with cilantro. Serve with warm tortillas and salsa.