Wednesday, June 18, 2008
Potato-Chorizo Tacos with Simple Avocado Salsa
This is one of the easiest recipes that I've ever blogged. Very few ingredients, easy technique and the only specialized piece of equipment is a food processor. Mexican for noobs. From Mexico One Plate at a Time...which, by the way, is one of my favorite Mexican cookbooks. I'm gonna say it. I "heart" Rick Bayless. Ugh. I've defiled my moral core.
12 Ounces of Yukon Gold or red-skin potatoes cut into 1/2 inch cubes
12 ounces of Mexican chorizo sausage, casing removed (my local Mexican grocer had both pork and beef chorizo...I went with pork...However, in the future, I will be making my own...the first ingredient is "pork salivary glands"...subsequent ingredients were equally unsavory)
1 small white onion, finely chopped...(yes, I usually let shoddy knife-work rule the day but I decided to actually do some fine chopping for this recipe...I just kept repeating to myself "take some pride in your damn work!")
4 ounces of tomatillos (you should be able to find these in any well stocked grocer...they are related to tomatoes, in the nightshade family, but are NOT unripe, green tomatoes...whenever you go to a Mexican restaurant and see the ubiquitous green salsa, tomatillos are involved...they have a bright, citrusy flavor)
1 clove of garlic, peeled
1 jalapeno pepper, stemmed
1 large ripe avocado
corn (NOT FLOUR, please God not pasty, flavorless, flour tortillas...actually, I read earlier today that flour tortillas are consumed in Northern Mexico...) tortillas
Bring a large pot of well-salted water to a boil. Add the cubed 'taters and simmer until they are tender...took me about 13 minutes. Drain.
Heat a large (12-inch) skillet and add the chorizo and onion. The chorizo will be sorta pasty so you'll have to break it up with the back of a spatula. Stir regularly. I cooked mine for about 10 minutes. You're looking for soft onions and for the sausage to be cooked through. When you've achieved this, look in the pan...if it looks hella greasy, pour out some of the oil. Just leave a light coating.
Add the pre-boiled potatoes and continue to cook. Stir regularly and mash the potatoes into the chorizo/onion mixture. Scrape the bottom of the pan to ensure that nothing burns. Cook for 8-10 minutes. The recipe says that the mixture will look like hash (not that kind, you druggie) and it really does. At this point, you can refrigerate the mixture if you're not immediately eating it or continue on and make the salsa.
The salsa is pathetically easy. Take the tomatillos, and remove the husks. Rinse them and rough chop them. Toss them into the bowl of your food processor. Rough chop the garlic and jalapeno and add to the food processor. Blend it all up.
Add the flesh of the avocado to the food processor and blend. (I should've made a video to show you how to process an avocado but here's a good link). You'll end up with something close to green, light mayonnaise. Season with salt.
Serve the filling in warmed tortillas with some of the avocado salsa on top. Done!
Time- ~35 Minutes from start to finish.
Total- $6.00...So far, we've had 8 tacos....maybe another 4 left. So, fiddy cents per taco. 4 tacos per person for a decently sized meal.