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.

Black Bean, Corn & Egg Tostadas

_MG_4671If you are anything like me, there are nights that you simply don't want to go to the grocery store (although mine is a block and a half away, so I don't have much of an excuse). This recipe uses ingredients that I pretty much always have on hand, and can be adapted really easily to suit your tastes -- you could add in some chicken sausage, sprinkle lettuce or cotija cheese on top, make scrambled eggs instead of poached. But in any case, this is an easy, cheap option for weeknight dinners or weekend brunches -- and even if it's still a little cold here in New York (although, compared to what my family is experiencing in Minnesota, it's practically summer here), I can almost imagine sitting on a beach, maragarita in hand, devouring these tostadas._MG_4630 _MG_4674

Disclaimer: Ari told me that I had to tell you that this is very messy to eat. We tried our luck with forks but ended up just picking up the whole tostada at once. It still tastes good, in any case._MG_4670

Black Bean, Corn & Egg Tostadas (serves 2)

1 tablespoon olive or vegetable oil

1/2 small red onion, chopped

2 cloves garlic, minced

1 teaspoon pickled jalapeños, minced

1/2 teaspoon cumin

1 can black beans, drained

1 cup fresh or frozen corn kernels

4 corn tortillas

1 tablespoon white vinegar

4 eggs

1 avocado, thinly sliced

Cilantro, chopped

Salsa

Hot sauce

Heat oil over medium-high in a saucepan. When hot, add onion, garlic, jalapeños and cumin and sauté until the mixture begins to soften, 2-3 minutes. Add black beans and lower heat to simmer. Heat through, about 10 minutes. Stir in corn and season with salt and pepper. remove from heat and set aside.

Preheat oven to 400 degrees. In the meantime, fill a sauté pan with about 2 inches of water, add vinegar, and bring to a simmer. Carefully crack first egg directly into pan. Immediately use a spoon to fold white over yolk so that it is covered, using the spoon to hold the egg together. Cook about 1 minute, then carefully flip over and cook until white is set but yolk is still runny, 1-2 minutes. Remove egg to a small bowl with a slotted spoon. Repeat with remaining eggs.

Place tortillas on oven rack. Toast until crispy, 5-6 minutes. Place two on each plate, then top with bean & corn mixture, avocado slices, and egg. Serve immediately with cilantro, additional chopped onion, salsa, and hot sauce.

Savory Corn Waffles

As you can probably tell, I'm a little corn obsessed during the summer. Unfortunately for me, the Midwest is still by far the best place for fresh corn, but the East Coast has put up a pretty good effort over the last couple of months. I'm not even going to bother putting up a recipe for these waffles , since they are extremely similar to these -- with the addition of two cups of fresh corn, and the fact that by now I have a little more experience with my camera than previously. I served these for a leisurely breakfast with slices of avocado and fried eggs (mimosas optional), but I think they would also be good with a little ricotta spread over the top.

I love how the fresh corn pops in your mouth and adds such great texture to the waffles. Enjoy!

Fish Tacos with Avocado-Corn Salsa

In an effort to be slightly healthier, Ari and I have started making more fish. Of course, it's still battered and pan-fried, but still better than a steak, right? Or bacon? Anyways, we made these fish tacos the other night and they not only came together in half an hour, but they were also quite good. And you get your daily serving of vegetables! Everyone wins. Well, except the fish, perhaps. Fish Tacos with Avocado-Corn Salsa (serves 2)

2 filets mild white fish, such as tilapia

1/2 cup cornmeal

1 egg

Salt and pepper

For the salsa:

2 avocados, large diced

1/2 cup corn

1/4 cup cilantro, chopped

1/4 red onion, finely chopped

1 serrano pepper, small diced

1/2 lime

Salt and pepper to taste

Corn tortillas

Lettuce, chopped (optional)

Combine first 5 salsa ingredients in a medium bowl. Squeeze lime juice over, then add salt and pepper to taste. Mix well.

Place egg and cornmeal in 2 separate, shallow bowls. Season cornmeal with salt and pepper. Whisk egg slightly. Dip fish in egg, then cornmeal, coating completely. Sauté in a large frying pan until done, about two minutes per side.

After you have heated up the tortillas, place salsa, then fish (cut up) in the tortilla. Top with additional cilantro and lettuce, if desired.

That's it! Easy, right?