I don't think I need to explain my
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
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