Chorizo-Potato Tacos

_MG_6528First off, thank you for indulging me and for your thoughtful comments on my last post. Still trying to figure out exactly what I want to do, but rest assured, I will let you know. _MG_6509 _MG_6525

And now why you're really here: tacos. More precisely, chorizo & potato tacos with avocado-tomatillo salsa. Comes together in half an hour, doesn't require turning on the stove, and uses those pesky green vegetables that I love but always hesitate to buy since I'm not sure what to do with them. Plus, you can't really go wrong with the combination of potatoes and spicy sausage–a perfect August dinner, if I do say so. _MG_6532_MG_6521

 

Chorizo-Potato Tacos (adapted from Martha Stewart/Rick Bayless)

3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)

Coarse salt

1 pound Mexican chorizo sausage, casing removed (make sure it's not Spanish chorizo)

1 small white onion, finely chopped

3 medium tomatillos, husked, rinsed, and coarsely chopped

2-3 tablespoons lime juice

1 clove garlic

1 jalapeno, stemmed

1 1/2 large ripe avocados, peeled and pitted

Cornmeal tortillas, for serving

In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.

In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.

Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, lime juice and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.

Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.