Five Two Silicone Straws
Mediterranean Vinyl Mats
Five Two Silicone Oven Mitts & Pot Holders
Five Two Wool Dryer Balls
Our Greatest Hits
What to Cook
How to Cook
New & Now
Home & Design
Burnt Toast Podcast
You're Good! Little Joys for Well-Being
My Family Recipe
More Ketchup, Please
Add a Recipe
Big Little Recipes
Pavlova With Coconut Custard & Cardamom
No-Bake Cheesecake With a Pretzel Crust
Caramelized Cherry Clafoutis Recipe
No-Churn Ice Cream With Vanilla Bean & Scotch
Potato Chorizo Tacos with Avocado Salsa
June 17, 2012
Potato Chorizo Tacos
red-skin Yukon Gold potatoes, peeled and cut in to 1/2-inch cubes (about 2 cups)
white onion, chopped
clove garlic, peeled
warm corn tortillas
In This Recipe
For the salsa: In a food processor, combine the tomatoes, garlic and jalapeno and chop finely. Add the peeled avocado and pulse until well blended. Set aside.
Add the cubed potatoes with some salt to a pot of boiling water and simmer 10 minutes, until potatoes are tender. Drain and set aside.
Combine the chorizo and onion in a hot skillet set over medium-high heat and stir regularly until the onion is soft and the sausage is cooked through, around 10 minutes.
Add the potatoes to the skillet and cook for another 8-10 minutes, until the potatoes begin to brown. Stir occasionally, mashing everything together slightly with the back of a spoon.
Warm up the corn tortillas in the microwave for 10-15 seconds. Spoon the chorizo hash in the center of the tortilla then top with the avocado salsa. Enjoy!
Your Best Avocados
See what other Food52ers are saying.
Popular on Food52