Chorizo-Potato Tacos

Name: Chorizo-Potato Tacos
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 corn tortillas; 59 milliliters crumbled cotija or feta cheese; 227 grams fresh chorizo or other spicy sausage, casings removed; 79 milliliters fresh cilantro, chopped; 1 jalapeno pepper, minced (remove seeds for less heat); 4 servings Kosher salt; 4 servings Freshly ground pepper; 2 mediums red-skinned potatoes, cut into 1-inch chunks; 1 scallion, minced; 2 mediums tomatoes, diced; 2 Tbsps vegetable oil; 1 medium yellow squash, diced

Chorizo-Potato Tacos

Chorizo-Potato Tacos might be just the main course you are searching for. One portion of this dish contains about 21g of protein, 33g of fat, and It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free diet. A mixture of chorizo, scallion, feta cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.

Ingredients you will need

Potato

Water

Salt

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

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. Season with salt and pepper and transfer to a bowl.

Ingredients you will need

Salt And Pepper

Vegetable Oil

Squash

Equipment you will use

Frying Pan

Bowl

Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

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. Season with salt.

Ingredients you will need

Potato

Sausage

Water

Salt

Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

Ingredients you will need

Sour Cream

Guacamole

Wrap

Cilantro

Jalapeno Pepper

Green Onions

Tomato

Chorizo

Cheese

Squash

Salsa

Salt

Equipment you will use

Microwave

Frying Pan

Bowl

Photographs by Antonis Achilleos

Equipment

Ingredients

Servings:

corn tortillas 59milliliters

crumbled cotija or feta cheese 227grams

fresh chorizo or other spicy sausage, casings removed 79milliliters

fresh cilantro, chopped 1

jalapeno pepper, minced (remove seeds for less heat)4servings

Kosher salt 4servings

Freshly ground pepper 2mediums

red-skinned potatoes, cut into 1-inch chunks 1

scallion, minced 2mediums

tomatoes, diced 2Tbsps

vegetable oil 1medium

yellow squash, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.