CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
- 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. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. 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.
- 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.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
VEGAN POTATO SOY CHORIZO TACOS
This is a vegan version of popular Mexican tacos made are traditionally made with potatoes and pork chorizo that are deep fried, but I prefer this healthier version where you just heat the tortillas on the griddle with a very small amount of oil until they are crispy. [Recipe originally submitted to Allrecipes.com.mx]
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 53m
Yield 4
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
- Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
- Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
- Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.
Nutrition Facts : Calories 596.6 calories, Carbohydrate 85.2 g, Fat 21.2 g, Fiber 12.3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 961.9 mg, Sugar 2.5 g
FRESH CHORIZO AND POTATO TACOS
For years I've made my tacos with ground beef and potatoes. This recipe is not made with store-bought chorizo, but ground pork to which you add the spices, so you get to control the heat. Recipe from Saveur.
Provided by Pinay0618
Categories Pork
Time 50m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
- In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
- In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
- Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
Nutrition Facts : Calories 991.6, Fat 51.6, SaturatedFat 15.3, Cholesterol 160, Sodium 1911.3, Carbohydrate 79.8, Fiber 9.5, Sugar 2.9, Protein 52.5
SPICY CHICKEN AND CHORIZO TACOS
My husband loves spicy food (I'm getting there, too; give me some time) so I reached for a heavily seasoned fresh chorizo from my local Latin market and topped these tacos with a chipotle cream and quick pickled jalapenos - both of which I made fresh at home in the time it took the meats to cook through.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F. Season the chicken breasts with the cumin, coriander, oregano and some salt and pepper. Arrange them on a baking sheet along with the chorizo and drizzle all of the meats with the oil. Roast the chicken and chorizo until the chicken is cooked through and chorizo are golden brown, about 25 minutes.
- While the meats are roasting prepare the pickled jalapenos. In a small pot, combine the vinegar, sugar and a pinch of salt; bring the liquids to a boil. Remove the pot from the heat, toss in the jalapenos, and let sit for at least 10 minutes. Set aside.
- While the meats are roasting prepare the chipotle cream. In a small bowl stir together the sour cream, chipotle in adobo, adobo sauce, honey or agave and a pinch of salt. Set aside. When the meats come out of the oven, thinly slice them and squeeze the juice of the lime over top.
- Serve the sliced chicken and chorizo along with the pickled jalapenos, chipotle cream, tortillas, and whatever taco toppings you like.
SPICY CHORIZO & POTATO TACOS #5FIX
5-Ingredient Fix Contest Entry. Mexican chorizo is a spicy, flavorful sausage that pairs perfectly with potatoes. I love making these Spicy Chorizo & Potato Tacos for dinner because they are so easy to make and delicious!
Provided by YoshiS
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large nonstick pan over medium heat. Crumble the chorizo into the pan and cook for 5 minutes, stirring often. Add the diced potatoes and saute for 15 - 20 minutes, until the chorizo is fully cooked and the potatoes are slightly crispy. Spoon the chorizo & potato filling into the tortillas, and top with salsa and sour cream. Enjoy!
Nutrition Facts : Calories 943.6, Fat 62, SaturatedFat 24.7, Cholesterol 129.9, Sodium 2798.4, Carbohydrate 58.1, Fiber 4.9, Sugar 7.7, Protein 38
CHORIZO SMOTHERED POTATOES #5FIX
5-Ingredient Fix Contest Entry. This is an easy recipe and only requires 5 ingredients. This can be served with dinner as a side or for breakfast with dishes such as juevos rancheros or bacon. This dish is not only easy but very quick.
Provided by Chef Jaylin Hawkins
Categories Potato
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- In a large saute pan cook chorizo on medium heat for 5 minutes and add diced peppers and onions until translucent. Add hash browns and cook for 15 minutes on medium heat while turning occasionally to keep from sticking. Once potatoes have browned add cheese and cover with a lid. Remove from heat and let cheese melt.
CHORIZO AND POTATO HASH #5FIX
5-Ingredient Fix Contest Entry. This recipe has a little zing to get your morning going, and is fantastic as a main breakfast entree or a side dish.
Provided by ritabobita
Categories Breakfast
Time 40m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet, cook the chorizo over medium heat, for 3-5 minutes. Then add the onion and cook until they are slightly tender.
- Add the Simply Diced Potatoes and continue to cook for another 10 minutes.
- Add the cilantro and diced tomatoes.
- Cover the pan, and continue to cook on low for another 10 minutes or so, or until the potatoes are cooked through.
Nutrition Facts : Calories 538.7, Fat 43.6, SaturatedFat 16.4, Cholesterol 100, Sodium 1688.8, Carbohydrate 7.3, Fiber 0.5, Sugar 1.2, Protein 28.2
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