Potato and Chorizo Tacos

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The package of chorizo I bought for the Jalapeno Cheddar Chorizo muffins was larger than I needed so I immediately sought out to find out what to do with the remaining chorizo. I came across this recipe and thought it was only fitting since it was also a Secret Recipe Club choice.



Potato and Chorizo Tacos
Source: Crumb: A Food Blog, adapted from The Pajama Chef
Servings: 2
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Ingredients:
    • 1 chorizo link, casing removed
    • 1/2 cup sweet onion, diced
    • 1/2 poblano pepper, diced
    • 2 cups red potatoes, diced
    • 1 tsp. paprika
    • 4 whole wheat tortillas 
    • 2 tbsp. fresh cilantro, chopped
    • 1/4 cup sour cream 
    • shredded cheese, diced tomatoes, shredded lettuce (optional)
Directions:
1. Add the chorizo to a medium-sized skillet over medium-high heat. Break the chorizo into small pieces, letting it brown.
2. Add the onion and poblano pepper and cook 2-3 minutes more. Drain any fat.
3. Add the potatoes to the skillet and season with the paprika. Reduce the heat to medium, cover and cook for 5 minutes or until the potatoes are soft, stirring occasionally.
4. Divide the mixture between the tortillas and top with the cilantro, sour cream and any desired optional toppings.

I really like the flavors of these tacos but I think, even drained, chorizo is just too greasy for me. I ended up with an upset stomach for the rest of the night. I'm not happy about that since I'd definitely like to eat these again. 

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