Potato and Chorizo Tacos
If you want to add more gluten free recipes to your repertoire, Potato and Chorizo Tacos might be a recipe you should try. For $3.1 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains about 24g of protein, 41g of fat, and a total of 670 calories. This recipe serves 4. It works best as a main course, and is done in approximately 10 minutes. A few people made this recipe, and 78 would say it hit the spot. It is a pretty expensive recipe for fans of Mexican food. This recipe from Crumb requires poblano pepper, cheddar cheese, tomatoes, and sour cream. Overall, this recipe earns an amazing spoonacular score of 97%. Similar recipes are Potato Chorizo Tacos, Potato Chorizo Tacos, and Potato, Chorizo, and Spinach Tacos.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
Sliced avocado
Grated cheddar cheese
2 links fresh Mexican chorizo sausage, casing removed
½ cup loosely packed cilantro, chopped
Fresh cilantro
3 cups diced new potatoes
1 poblano pepper, seeded and finely diced
1 tsp smoked paprika
Sour cream
Sliced tomatoes
Soft tortillas (wheat or corn – whichever you prefer)
¾ cup sliced yellow onion
Equipment:
frying pan
bowl
Cooking instruction summary:
In a large skillet set over medium high heat, brown the chorizo for about 4 minutes, stirring frequently and breaking up into clumps, until the fat starts to render out and sausage is half-cooked.Stir in onions and peppers. Cook, stirring constantly, for about 3 minutes or until onions are soft and translucent.Add potatoes to the pan, and sprinkle with smoked paprika. Cover and continue cooking for approximately 5 minutes, or until the potatoes are soft, stirring occasionally. Reduce heat as needed if the filling starts to brown too much before the potatoes are done.Transfer the cooked filling to a serving bowl and gently fold in cilantro. Serve with warmed tortillas and toppings of your choice.
Step by step:
1. In a large skillet set over medium high heat, brown the chorizo for about 4 minutes, stirring frequently and breaking up into clumps, until the fat starts to render out and sausage is half-cooked.Stir in onions and peppers. Cook, stirring constantly, for about 3 minutes or until onions are soft and translucent.
2. Add potatoes to the pan, and sprinkle with smoked paprika. Cover and continue cooking for approximately 5 minutes, or until the potatoes are soft, stirring occasionally. Reduce heat as needed if the filling starts to brown too much before the potatoes are done.
3. Transfer the cooked filling to a serving bowl and gently fold in cilantro.
4. Serve with warmed tortillas and toppings of your choice.
Nutrition Information:
covered percent of daily need
