Potato, Chorizo, and Spinach Tacos

Name: Potato, Chorizo, and Spinach Tacos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps canola oil, divided; 227 grams fresh Mexican chorizo; 1 Handful fresh cilantro, stems removed, leaves chopped; 12 corn tortillas, warmed; 57 grams queso fresco or feta cheese, crumbled; 4 servings Kosher salt; 2 limes, quartered; 227 grams red potatoes, cut into 1/2-inch cubes (about 2 cups); 142 grams fresh spinach, rinsed and finely chopped

Potato, Chorizo, and Spinach Tacos might be just the Mexican recipe you are searching for. Watching your figure? This gluten free recipe has 597 calories, 23g of protein, and 34g of fat per serving. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. It works well as A mixture of potatoes, mexican chorizo, handful cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the limes you could follow this main course with the Watermelon Granita as a dessert.

Instructions

Toss cubed potatoes in a medium-sized and microwave-safe bowl with 1 tablespoon canola oil and a pinch of salt. Cover bowl with plastic wrap and transfer to the microwave. Cook on high for 3 minutes, and then carefully shake the contents of the bowl.

Ingredients you will need

Canola Oil

Potato

Shake

Salt

Wrap

Equipment you will use

Plastic Wrap

Microwave

Bowl

Place back in the microwave and cook until potatoes are tender, about 2 minutes longer. Set aside.

Ingredients you will need

Potato

Equipment you will use

Microwave

Meanwhile, heat remaining tablespoon of canola oil in a large cast-iron skillet over medium heat.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Add onion and cook until soft but not browned, about 3 minutes.

Ingredients you will need

Onion

Add chorizo and cook, stirring often with a wooden spoon, until the chorizo just starts to brown, 3 to 5 minutes.

Ingredients you will need

Chorizo

Equipment you will use

Wooden Spoon

Stir in potatoes and cook until lightly browned, about 3 minutes.

Ingredients you will need

Potato

Add a handful of spinach and stir occasionally until the leaves wilt enough for you to add more. Continue process until all of the spinach has been added. Continue cooking until the spinach cooks down to something resembling a sauce, about 3 minutes. Taste and season with additional salt if needed.

Ingredients you will need

Spinach

Sauce

Salt

Serve with warm tortillas, quest fresco, cilantro, and lime wedges.

Ingredients you will need

Lime Wedge

Tortilla

Cilantro

Equipment

Ingredients

Servings:

2Tbsps

canola oil, divided 227grams

fresh Mexican chorizo 1Handful

fresh cilantro, stems removed, leaves chopped 12

corn tortillas, warmed 57grams

queso fresco or feta cheese, crumbled 4servings

Kosher salt 2

limes, quartered 227grams

red potatoes, cut into 1/2-inch cubes (about 2 cups)142grams

fresh spinach, rinsed and finely chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks 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. One wine you could try is Dragonette Cellars Sta. Rita Hills Pinot Noir. It has 4.8 out of 5 stars and a bottle costs about 45 dollars.