Chorizo-Potato Tacos
Serves: 3
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 medium
Yellow Squash (diced)230 g
Chorizo (fresh)2 medium
Tomatoes (diced)Directions:
1
Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt
2
Cover with plastic wrap and microwave 5 minutes
3
Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes
4
Season with salt and pepper and transfer to a bowl
5
Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes
6
Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes
7
Season with salt
8
Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt
9
Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute
10
Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa
11
Top with sour cream and/or guacamole, if desired
12
Photographs by Antonis Achilleos