Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, potato and chorizo tacos. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Potato and chorizo tacos is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Potato and chorizo tacos is something which I’ve loved my entire life. They are fine and they look wonderful.
Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp.
To get started with this particular recipe, we must prepare a few components. You can have potato and chorizo tacos using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Potato and chorizo tacos:
- Get .75-1 lb chorizo(my recipe or yours)
- Prepare 1 white onion (1/2 cup finely diced and onion chopped the rest for service)
- Prepare 1 1/2 cup gold potato petite diced
- Prepare to taste Ancho
- Get to taste cumin
- Make ready to taste smoked paprika
- Take to taste salt
Meanwhile, heat the vegetable oil in a medium skillet over high. For our Chorizo and Potato Tacos, we start by making our own juicy, highly seasoned chorizo: We mix ground pork with ancho chile powder and spices that have been bloomed in oil to bring out their flavors. We cook the pork mixture in a skillet and add parboiled diced potatoes that absorb the flavorful pork fat and juices as they finish cooking. Tacos Dorados take me back to the time when I lived in Tijuana and my mother would cook them when I got back from school.
Instructions to make Potato and chorizo tacos:
- Start by adding some evo to a pan and heat. Add the chorizo and cook until cooked through and crumbling
- Add the onions and potatoes and add another glug of oil and season by dusting the top with ancho, cumin, paprika, garlic powder followed by a few pinches of salt and cook until the potatoes are tender
- Add the chorizo back in with a some fresh cilantro and cook for an additional 5 minutes, taste for salt. Serve with accoutrements like white onion, tomatoes, cotija cheese, avocado, cilantro and spicy crema.
The smell of the frying tacos makes me feel nostalgic by giving me the warmth of when I finally got home one hour after school because I had to cross the border every day. Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. Saute fresh chorizo with golden brown potatoes to make Chorizo and Potato Tacos to add a burst of flavor and spice without extra ingredients, for the easiest (tastiest!) weeknight dinner.
So that is going to wrap this up with this special food potato and chorizo tacos recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
