Chorizo, Potato, and Mushroom Tacos

Total Time
45mins
Prep 20 mins
Cook 25 mins

When plain chorizo just won't do. A Rick Bayless recipe

Ingredients Nutrition

Directions

  1. Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
  2. Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
  3. Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.
Most Helpful

5 5

Made a few changes worth sharing - I substituted sweet potatoes for regular since that's what I had on hand and added guacamole. It was a delicious meal and in the future I would continue to make them with sweet potatoes as their sweetness balanced out the chorizo & salsa's spiciness.

5 5

Quick, easy, and very tasty. The kids loved them. The perfect recipe to have in your back pocket for the Saturday night TV snack.

5 5

I was going to post this recipe myself but seeing as how it was already posted I will review it instead. These are WONDERFUL taco's. I had no idea that chorizo, potato's & mushrooms even went together, but they do! I did cheat and used frozen grated potatoes, which I thawed, put in a towel, and squeezed excess water from. I froze the leftovers which lasted a couple weeks in the freezer and still tasted great when thawed & eaten.