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Author Notes: One of my favorite food themes for a party is Tacos. Our kitchen is an open one so people pick up a plate and help themselves. On the stove there are usually two or three pots of fillings and next to them is a basket holding freshly grilled corn tortillas. On the island is salad and condiments. This chorizo and potato filling is my personal favorite. It is a very inexpensive way to feed alot of people, and is very quick and simple (only four ingredients!). In the summer, a fresh gazpacho makes a great accompaniment.
—LE BEC FIN
Makes 18 cups, serves 12
Bacon fat or olive oil
3 pounds Portuguese chorizo, cut in half lengthwise and sliced into ¼ " slices
60 ounces Yukon gold potatoes,cut into 1/3- 1/2 inch cubes , skin on
30 ounces Yellow Onion, peeled and chopped into 1/3 inch dice
45-60 ounces Salsa Verde( homemade or Trader Joe’s brand is great) or Tomatillo Sauce
48 Corn Tortillas, from refrigerated case in the market
about 9 cups Plain yoghurt- optional garnish
1-2 bunches chopped cilantro - optional garnish
- Steam potatoes in a tiered chinese steamer or other steamer , until just tender, 10-15 minutes. Set aside. Saute chorizo in a little hot fat over medium heat until browned and some fat has been released. Remove from the pan and set aside, leaving the fat in the pan. Saute onions in that fat over medium high heat until soft and translucent or lightly browned.(Add bacon fat or olive oil as needed.) Add cooked potatoes and stir to coat. Add chorizo and salsa verde, stirring well to combine. Simmer about 20 minutes to blend flavors. Don’t let mixture be too dry or too soupy. If soupy, cook longer ; if too dry, add more salsa verde. Taste and adjust ingredients as needed.
- One or two at a time, toast tortillas on a wire rack over a medium flame- on both sides. Keep them warm, wrapped in a kitchen towel. (Or heat ¼” canola oil til hot, briefly saute tortilla on each side til slightly crispy but still pliable, drain on paper towels [pressing to blot the grease] and fill.)
- When all tortillas are toasted, fill each with about 1/3 c. of the hot chorizo mixture, top generously with plain yoghurt and chopped cilantro, and serve. The tangy yoghurt counters the salty spiciness perfectly. We allow 4 chorizo tacos per hungry adult.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for Your Best Cheap Feast