Sunday, July 14, 2013

Potato & Chorizo Tacos

I love the flavors of Chorizo - I use Tofurky and Field Roast brands. Each has a different unique texture so I use them both in recipes. I'm still trying to clean out the freezer since it's hurricane season - the less to go bad if we have a storm the better. I whipped these up the other day and they were a sure hit!
  • 1 package Tofurky Chorizo Crumbles
  • 1 package taco shells
  • 3-5 potatoes, depending on the size, medium dice
  • 1 Vidalia onion
  • 1 large jalapeno, diced
  • cilantro, chopped
  • pico for garnish
  • lettuce, shredded for garnish
  • I also heated a can of vegetarian refried beans for a side

Dice potatoes (not too small) and put in a microwave safe covered bowl. Toss with a little neutral flavored oil (so they don't stick together) and microwave for 5 minutes. This gets them cooked through and now we just have to brown them.

Add potatoes with the oil (you may need a bit more oil) to a large non-stick skillet. Let the potatoes start to brown.

Once the potatoes start to brown add the onion and jalapeno and cook til tender.

Move the veggies to one side of the skillet and add the Chorizo. Break it up and let it start to get warm.

Using a spoon or spatula stir every thing in the skillet up well.

Sprikle the top with chopped cilantro.

I heated my taco shells in the toaster oven. Just drape them over the wire rack and keep a close on eye on them, they go from hot to burnt fast!!

To assemble your taco: add the potato/chorizo mixture to your shell, top with some shredded lettuce and a good spoonful of pico. (You can always add sour cream, cheese, pickled jalapenos, etc - but I kept these fairly simple.)

Serve with your side of choice - refried beans, chips to go with the extra pico, Spanish Rice (watch for that recipe this week.)


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