Chorizo and Potato Tacos With Salsa Verde
I live in the Boston area and make chorizo filled tacos regularly. I like to use Gaspari's portuguese sausage, which is fresh,from the refrigerated meat section of a market. Strangely enough, Mexican chorizo does not have the full flavor of Portuguese sausage (which contains alot of smoked pimenton (paprika). Portuguese sausage also has some fat in it, which is great for adding flavor to the potatoes and onions that I include in my filling (along with Salsa Verde.) .
Here's my recipe:
Chorizo and Potato Tacos With Salsa Verde
Vegetable or olive oil
1 lb. Portuguese chorizo, cut in half lengthwise and sliced into ¼ “ slices.
20 ou. Yukon gold potatoes, cubed , skin on
10 ou. Yellow Onion, peeled and chopped
15- 20 ou. Salsa Verde (Trader Joe's brand is great)or Tomatillo Sauce
2 pkg. Corn Tortillas, from refrigerated case in the market
Chopped cilantro - optional
Boil potatoes in salted water until just tender. Drain but do not rinse. Retain the pot of hot water in case you want to add more potatoes to the recipe after tasting the mixture.
Saute chorizo in a little hot oil over medium heat until browned and some fat has been released. Remove from the pan, leaving the fat in the pan. Saute onions in that fat over medium high heat until soft and translucent or lightly browned. Add cooked potatoes and stir to coat. Add chorizo and salsa verde. Simmer 5-10 minutes to blend flavors. Don't let it be too dry or too soupy.Taste and adjust ingredients as needed.
One at a time, toast tortillas over a wire rack over a medium flame- on both sides. Keep them warm, wrapped in a kitchen towel. (Or heat ¼” vegetable oil til hot, briefly saute tortilla on each side til slightly crispy but still pliable, drain on paper towels, and fill.)
When all tortillas are toasted, fill each with about 1/3 c. of the hot chorizo mixture, top generously with plain yoghurt and chopped cilantro, and serve.
The tangy yoghurt counters the salty spiciness perfectly.
We allow 3-4 chorizo tacos per hungry adult.
Makes 6 cups filling
Spanish chorizo is sold dried and is great with cheese and bread for a snack. But it is too tough to sautee.I spend the extra money for the Palacios brand; and I prefer the mild version (white rope at end of link, rather than red rope).
In the Mexican style the potatoes are cooked right in the pan with the Chorizo.
Render out most of the fat and drain off some but leave it pretty juicy,.
Add cubed potatoes medium dice sauté till nicely coated with fat.
Add some water just enough for the potatoes to steam till soft and cover.
After they soften stir a bit and check the salt.
The potatoes will absorb any Chorizo fat and break down in to a chunky filling for Tacos, Chilies Rellnos and a base for poached or sunny side up eggs.
That sounds delicious. The only comment I'd have is that the commercial brands of Mexican chorizo are less flavorful than Portuguese. Did a crawl testing about 15 chrorizos from carnecerias near my home and the top chorizos were complex with heat and spices like cinnamon.
In an earlier post there was a typo. I prefer the fresh chorizo to the dried. As it dries there is a stronger vinegar flavor (used as a preservative).
Portuguese chorizo is a great idea though. I'll have to buy some for my S/O and see what he thinks.
Homemade Mexican Chorizo
1 lb ground lean pork, ground turkey can be substituted
1/4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
Combine chili powder, paprika, cumin, salt, garlic powder, coriander,
oregano, red pepper flakes, ground cloves and black pepper in mixing bowl
and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development,
place chorizo mixture in an airtight container and store overnight in fridge.
Form chrizo meat into small patties or just scramble and fry the meat in a
skillet until done.
Use within 2 or 3 days. May be frozen.
CHORIZO -- SONORA STYLE
2 lbs. lean ground pork
10 garlic cloves
1 tsp salt
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp ground oregano
3/4 tsp ground cloves
1 tsp sugar
1/2 cup chili powder (ground chili colorado (red) that does not contain cumin)
1/2 cup vinegar or red wine
Sausage casings, if desired
1) Mix it all together until the meat is evenly colored by the red chili
2) You can store as bulk or use it to fill the sausage casings.
* Use lean ground beef, ground turkey or soy in place of the pork.
* Add several crushed chiltipins (tiny pea shaped red peppers), a little
Tabasco or other hot sauce to add to the kick.