Monday, November 1, 2010

Chorizo, Potato & Mushroom Tacos


I don't think I need to explain my obsession love for Mexican food.  It's pretty cut and dry and something that will probably always be an obsession love of mine.  Next to cheeseburgers and ice cream, it's at the top of my list of favorites!  I mean, usually when we go out for dinner, it's what is on my mind to get (we usually have to choose between Mexican and sushi).  And it doesn't stop there...I love making Mexican-inspired meals at home!

I came across this recipe on Pink Parsley not all that long ago and marked it as one to try.  Each week that I sat down to do my meal planning, this recipe seemed to pop up, but for one reason or another I'd brush it off and tell myself I'd make it another time.  Well ladies and gentlemen, that time has finally come.  And let me be the first to admit what a HUGE mistake it was to put off for so long!  This was, seriously, one of the easiest and tastiest meals I have thrown together in a long time.  I'd have to say it's climbed right up there as one of my top meals (probably right alongside the Creamy Shrimp & Grits)!

The spiciness of the chorizo with the crispy, soft potatoes and sauteed mushrooms make for an explosion of textures and flavors in your mouth.  We served them on real corn tortillas (the best) with a little cilantro, sour cream and salsa verde.  Paired alongside some Spanish Rice and Mexican Fried Corn, this recipe is surely going to find it's way in our regular meal rotation!  Please do me a favor and don't deprive yourself as long as I did from inhaling tasting these!

Chorizo, Potato & Mushroom Tacos

2 Tbsp. Olive Oil
1 Lg. Potato, cubed
1 - 15 oz. pkg. Chorizo, casings removed
1/2 Med. Onion, diced
6 oz. Button Mushrooms, chopped roughly
Salt to taste
Pepper to taste
1/2 cup Cilantro, chopped
Corn Tortillas, warmed
Sour Cream (optional)
Salsa Verde (optional)

In a large pan, heat olive oil over med-high heat.  Add in the potatoes and cook, stirring frequently, until crisp on the outside (about 7-8 minutes).  Transfer to another dish and set aside.

In the same pan, begin crumbling the chorizo over med-high heat.  Cook, stirring often to break up any large pieces, until heated through (about 5 minutes).  If needed, carefully drain the grease from the pan. 

Add in the onions and mushrooms to the chorizo; cook, stirring occasionally, until tender (about 3 minutes). 

Add in the potatoes to the chorizo mixture and season with salt and pepper to taste.  Cook until the potatoes are heated through.  Sprinkle with cilantro and serve with tortillas and optional sour cream and salsa verde.

Yield: 4 Servings
Source: Adapted from Pink Parsley, originally from Mexican Everyday


Judimae on November 3, 2010 at 5:39 PM said...

This looks scrumptious. I miss living in California and this recipe would be pure comfort for me. Thanks for sharing it with us.

Atlanta Eats and Stuff on November 29, 2010 at 12:01 PM said...

Sounds delish and a must try!

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