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.
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
In This Recipe
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.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.