"When plain chorizo just won't do. A Rick Bayless recipe"
chorizo sausage, casings removed
white onion, sliced 1/4-inch thick
( stemmed and sliced-1/2-inch thick, about 2 cups)
12 ounces yukon gold potatoes or 12 ounces
red potatoes, coarsely grated
loosely packed chopped fresh cilantro
corn tortillas, warmed
roasted tomatillo salsa
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.
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.
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.
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Chorizo, Potato, and Mushroom Tacos (cont.)