Chorizo, Potato, and Mushroom Tacos

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 12  ounces chorizo sausage, casings removed
• 1  medium  white onion, sliced 1/4-inch thick
• 6  ounces shiitake mushrooms (stemmed and sliced-1/2-inch thick, about 2 cups)
• 12  ounces yukon gold potatoes or 12  ounces  red potatoes, coarsely grated
•  salt
• 1⁄2 cup  loosely packed chopped fresh cilantro
• 12  corn tortillas, warmed
•  roasted tomatillo salsa

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.