Chorizo Potato Tacos with Avocado Tomatillo Salsa
On today’s episode of “Hungry Ali makes tacos”, I’ve got a real treat for you!
You know I haven’t met a taco I didn’t absolutely love, but I have to say these chorizo potato tacos are top tier for a variety of reasons. Not only are they easy to make, an affordable yet filling meal, and a great recipe for entertaining or weeknight cooking alike, they are incredibly delicious and layered with flavor. Crispy chorizo coated potatoes, crunchy onions and fresh cilantro atop a golden brown corn tortilla would be scrumptious enough.
But arguably my favorite part of this recipe is the avocado tomatillo salsa. Just look at that gorgeous pop of green! It’s creamy, zesty and just slightly spicy and a perfect compliment to the savory and rich taco filling. The salsa comes together in a handful of minutes in a blender and makes enough for snacking with tortilla chips as well.
This is one stunning Taco Tuesday recipe you are not going to want to miss!
Chorizo Potato Tacos with Avocado Tomatillo Salsa
Ingredients
1 pound russet or Yukon Gold potatoes, peeled and cut into a 1/2 inch die
1 tablespoon white vinegar
6 tablespoons vegetable oil, divided
1 pound chorizo
Kosher salt
Warmed corn or corn-flour blend tortillas, like La Tortilla Factory
1 white onion, minced, for serving
1/2 cup chopped fresh cilantro leaves, for serving
Avocado tomatillo salsa, for serving (recipe below)
Avocado Tomatillo Salsa
4 tomatillos, husked, rinsed and halved
1 jalapeno, halved and seeds removed
1 ripe avocado, halved, seeded and removed from peel
Large handful fresh cilantro leaves
Juice of one lime
Kosher salt to taste
Directions
Make salsa
Place all ingredients in a blender and blend for a few minutes until smooth, creamy and liquified. Season to taste with salt. Place in an air-tight container and refrigerate until ready to serve.
Make tacos
Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
Heat 4 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.
Meanwhile, heat remaining oil in a cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until well-browned, about 15 minutes.
Transfer cooked chorizo to pan with potatoes. Toss to combine and season to taste with salt. Serve chorizo and potato mixture immediately with tortillas, onions, cilantro and salsa.
