Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chorizo & potato tacos. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chorizo (/ tʃəˈriːzoʊ, - soʊ /, from Spanish [tʃoˈɾiθo]) or chouriço (from Portuguese [ʃo (w)ˈɾisu]) is a type of pork sausage. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. A mildly hot, and very delicious, Mexican sausage. Excellent for breakfast, lunch, or dinner.
Chorizo & Potato Tacos is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Chorizo & Potato Tacos is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have chorizo & potato tacos using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Chorizo & Potato Tacos:
- Prepare 45 oz chorizo
- Take 2 medium-large Idaho potatoes; peeled
- Prepare 6 jalapeños; small dice
- Make ready 4 clove garlic; minced
- Make ready 1 large yellow onion; small dice
- Prepare 1 green bell pepper; medium dice
- Make ready 1 red bell pepper; medium dice
- Make ready 1 stalk celery; small dice
- Prepare 1 bundle cilantro; chiffonade
- Make ready 16 oz roasted tomato salsa
- Get 2 tsp smoked paprika
- Get 2 tsp dried oregano
- Prepare 1 tsp cayenne pepper
- Prepare 1 pinch salt and black pepper; to taste
- Make ready 1 vegetable oil; as needed
Mexican chorizo is made with fresh (raw, uncooked) pork, while the Spanish version is usually. Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America. Unlike most varieties of Spanish or Iberian chorizo (which is cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is a raw, ground sausage that must be cooked before eating. Mexican chorizo is typically made with ground pork but you can also use ground beef or turkey.
Instructions to make Chorizo & Potato Tacos:
- Cut potatoes into small, bite size pieces. Cover with cold water. Add salt. Boil until 90% cooked. Drain. Briefly submerge into ice bath to halt carry over cooking. Drain. Set aside
- Heat a large saute pan over medium-high heat. Add chorizo. Season.
- Once fat had rendered from chorizo, add veggies.
- When veggies are nearly tender, add garlic and potatoes. Add vegetable oil if needed. When garlic is cooked, approximately 1 minute, add salsa. Reduce until salsa is incorporated. Stir in cilantro.
- Variations; Corn, zucchini, sofrito, vinegar, avocado, poblano, habanero, bacon, coriander, epazote, cilantro, mole, nopalitos
Unlike most varieties of Spanish or Iberian chorizo (which is cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is a raw, ground sausage that must be cooked before eating. Mexican chorizo is typically made with ground pork but you can also use ground beef or turkey. For this recipe, I opted for the traditional ground pork. If your grocer does not carry ground pork, you can ask the butcher to grind a boneless pork shoulder. Chorizo and Eggs Ranchero For a festive Mexican breakfast, we do chorizo and huevos rancheros.
So that’s going to wrap it up for this special food chorizo & potato tacos recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
