Potato and chorizo tacos

This recipe was deemed quite tasty by my guests. All ingredients can be bought at Mercado de México.

3 medium potatoes, cut into 1/2-inch dice
1 jalapeno pepper, finely chopped
1/4 cup of salsa verde
1 teaspoon cracked black pepper
3 small or 2 large chorizo sausages (about 1 1/2 cups)
15 corn tortillas
Pico di gallo salsa
Canola or corn oil
2 teaspoons of salt
1/2 cup chopped onion

• In 3-quart saucepan, bring 1 quart water to boil
  
• Peel the potatoes, and dice into 1/2 inch cubes
  
• Remove casing from the chorizos, and chop them up into small pieces
  
• Throw diced potatoes into water, add the salt, and boil covered for about 10 minutes until potatoes are just tender.
  
• Sprinkle each tortilla with a few drops of water and put into one stack. Wrap the stack in foil and put in the oven at 100 degrees celsius for about 10 minutes.
  

• Add chorizo and onions to a skillet and sauté over medium heat, stirring occasionally, for about 10 minutes until sausage is cooked through, and onions are tender. Add a little bit of corn oil as necessary.
  

• Drain excess oil from chorizos on a plate covered with paper towels.
  
• Drain water from potatoes, and cook over medium heat in the skillet for a couple of minutes.
  

• Add chorizo, salso verde, pepper and jalapeno to the skillet with the potatoes. Cook on medium for about 5 minutes, stirring occasionally, then keep warm over low heat.
  
• In a separate small sauté pan, heat 1/8 inch of corn/canola oil over high heat.
  

• When the tortillas are hot, place one on a large plate and put 2 or 3 large tablespoons of the chorizo and potato mixture in a line across the middle of the tortilla. Leave about 1/2 inch of space between the ends of the line and the edge of the tortilla.
  

• Bring the edges opposite the line of chorizo and potatoes together and hold together with a pair of tongs or however you can. Lower the folded end of the tortilla into the pan of hot oil and hold there until the tortilla is firm; about a 1.5 minutes.
  
• Once the folded end of the tortilla is firm, flip it, and fry for another minute on the other side. Remove the cooked taco to paper towels to drain excess oil.
  

• Serve with pico di gallo salsa and good cold Mexican beer.
  

Makes 15 tacos, for 2-3 people.

hey, kewl, i didn't realise the Mexican swere into chorizo as well, good on em!

There is actually two kinds of chorizo: Spanish (smoked pork) and Mexican (fresh pork). I like the Mexican chorizo better TBH.

nah, spanish chorizo is also raw, there are different types of spanish chorizo, ie the one u dont have to cook, the one thats smoked, the one thats really peppery, raw onion chorizo, etc etc.

So i suppose the mexican one is just the one the spanish left behind o n their little trips...or maybe the pepper in the mexican ones is different...

Thats correct pirulero, actually mexicans learned chorizo from spain , only that mexin chorizo is made with local ingrediant s as chile guajillo (a dried variety of chili) instead of the paprika used in Spain . another diffeence is that chorizo from spain is made to last months and mexican is made to eatlets say in the nex 2 days? EThers a town in mexico called Toluca .. the make the best chorizo ...

Just directed here from the Grünkohl link.....

Im wondering, has anyone seen or bought Chorizo lately? My husband has been wanting a breakfast burrito since I used to make them in the states on a very regular basis, and for the life of me I can not find it, nor did I expect to find it. But if it is available, I would greatly appreciate knowing where

If you can't find a 'Latino' grocery store in your area, you might try making your own: Grind one pound of pork (not too fine), add a teaspoon of salt and a tablespoon of red chile powder. Mash a large clove(or two if you love garlic) with 2 tablespoons of apple cider vinegar and add it to the meat, mixing thoroughly.