12 minutes
A scrumptious taco dish featuring a mixture of Mexican chorizo sausage, potatoes, and mushrooms served on corn tortillas with a topping of choice.
Mexican Chorizo Sausage, casing removed
0 oz
Vegetable Oil, optional
tablespoons
White Onion, sliced 1/4 inch thick
each
Mushrooms, sliced 1/2 inch thick
0 oz
Red-Skin Boiling Or Yukon Gold Potatoes, grated
each
to taste
Cilantro, chopped
cups
Corn Tortillas, warmed
each
Roasted Tomatillo Salsa
cups
1. Cook Chorizo
Place the chorizo in a 12-inch skillet over medium heat. Cook the chorizo for about 4 minutes, stirring frequently to break up any clumps. If necessary, add a tablespoon of vegetable oil to prevent sticking.
2. Add Onions and Mushrooms
Increase the heat to medium-high and add the sliced onions and mushrooms to the skillet. Stir almost constantly for about 3 minutes until the onions soften and the mushrooms release their moisture.
3. Cook Potatoes
Add the grated potatoes to the skillet, stirring them in and cooking for about 5 minutes, stirring frequently. Adjust the heat if necessary to prevent the potatoes from browning too quickly.
4. Season and Add Cilantro
Season the cooked mixture with salt to taste and then transfer to a bowl. Sprinkle with chopped cilantro.
5. Serve
Place a spoonful of the chorizo, potato, and mushroom mixture onto each warm corn tortilla. Top with Roasted Tomatillo Salsa, guacamole, or your favorite salsa or hot sauce.
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