Chorizo and Potato Tacos
Serves 4
- 1lb Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
- salt
- pepper
- 8 oz chorizo
- 8 oz tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
- 1 avocado, halved, pitted, and cut into 1-inch pieces
- 1-2 jalapeño chiles, stemmed, seeded, and chopped
- 1/4 cup chopped fresh cilantro leaves and stems
- 1 Tbs lime juice
- 1 garlic clove, minced
- 3/4 tsp salt
- 12 (6-inch) corn tortillas, warmed
- white onion, finely chopped
- fresh cilantro leaves
- lime wedges
- Bring 4 cups of water to boil in a 12-inch nonstick skillet over high heat.
- Add potatoes and 1 teaspoon salt.
- Reduce heat to medium, cover, and cook until potatoes are just tender, 3 to 5 minutes.
- Drain potatoes and set aside.
- Wipe skillet clean with paper towels.
- Return skillet to medium-high heat and cook, mashing and stirring until pork has broken into fine crumbles and juices are bubbling, about 3 minutes.
- Stir in potatoes, cover, and reduce heat to low.
- Cook until potatoes are fully softened and have soaked up most of the pork juices, 6 to 8 minutes, stirring halfway through cooking.
- Off heat, using spatula, mash approximately one-eighth of potatoes.
- Stir mixture until mashed potatoes are evenly distributed.
- Cover and keep warm.
- Process all ingredients in a food processor until smooth, about 1 minute, scraping down the sides of bowl as needed.
- Transfer to serving bowl.
- Spoon filling into center of each tortilla and serve, passing sauce, onion, cilantro, and lime wedges separately.
For the Filling
For the Sauce
For the Tacos
Geary, Andrea. "Chorizo and Potato Tacos." Cooks Illustrated Nov. & Dec. 2017: 18.