Mrs. Regueiro's Plate: Chorizo, Mushroom and Potato Tacos

Wednesday, January 5, 2011

Chorizo, Mushroom and Potato Tacos

Whenever I'm looking to make meals for the week, I'm always thinking about the length of time that it will take me to prepare the meal. Sometimes I love a slow-cooked roast but I know from experience that it takes at least 1 to 2 hours to get it fully cooked and tasty. Most times I will prepare something quick and light that will take me anywhere from 30 to 45 minutes because when I come home from work I have tons of errands to complete before the day is over. Somehow I have to prepare dinner, go to the gym, prep breakfast and lunch for Eric and I, and unwind a bit with some trashy tv before I hit the sack. The busy life of a wife right?

I loved this recipe as soon as I saw it from Cate's World Kitchen blog where I've been inspired to make dishes out of my normal comfort zone. Cate has wonderful and tasty dishes that are always appealing and quite tasty. Plus, this was a Rick Bayless recipe and I knew it would be a Top Chef winner in my book. I love the simplicity of tacos combined with a few additions of cheese, guacamole and sour cream. It's definitely a keeper in my kitchen and can be made in 30 minutes. The complex flavors of chorizo combined with the grated potato and mushrooms is bursting with yumminess that you will fall in love with.
Chorizo, Mushroom & Potato Tacos
Adapted from Cate's World Kitchen
Printable Recipe
Ingredients:
1 12-ounce package Chorizo (removed from plastic casing)
2 tablespoon extra-virgin olive oil
1 medium white onion, sliced thinly
8 ounces mushrooms, sliced
3 medium red potatoes, grated
a few pinches of kosher salt & fresh ground black pepper
1/2 cup cilantro, loosely packed
1 cup of Wholly Guacamole or Avocados
1 cup of cheese, grated
1 cup of light sour cream
8 corn tortillas, warmed up in the oven or microwave

Preparation:

In a large skillet over medium heat add two tablespoons of olive oil.


Add the chorizo and break it down into smaller clumps and cook for about 4 to 5 minutes. Add the onions and mushrooms (and more olive oil if needed if it looks dry). Cook for another 3 to 4 minutes or until the onions have softened.

Add the grated potatoes and continue cooking until they are soft and almost brown, about 5 minutes.
Season to taste with salt and pepper and remove from heat.

Spoon mixture onto corn tortillas, and top them with a tablespoon of sour cream, grated cheese, and guacamole and garnish with cilantro.

Enjoy!

Yield: 12 tacos
Nutritional Value: Serving for 2 tacos Calories: 449; Carbs: 36; Sugar: 4; Protein: 19; Sodium: 428; Fat: 26
Review: We loved these tacos and the shredded potatoes is a nice surprise. Eric was guessing that I put ancho chile spice and couldn't tell what protein I had made because it's full of flavor and a tad spicy depending on what kind of chorizo you choose. This is quite a simple taco meal to prepare with a couple of my favorite ingredients.
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