12 minutes
Tasty tacos filled with spicy chorizo, tender potatoes, and earthy mushrooms, topped with cilantro and salsa.
Mexican Chorizo Sausage, casing removed
0 oz
tablespoons
White Onion, sliced 1/4 inch thick
each
Mushrooms (shiitake Or Oyster), stemmed and sliced 1/2 inch thick
0 oz
Red-skin Boiling Potatoes Or Yukon Gold Potatoes, grated
0 oz
to taste
Cilantro, chopped
cups
Corn Tortillas, warmed
each
Roasted Tomatillo Salsa Or Guacamole
cups
1. Cook Chorizo
Heat a large 12-inch nonstick skillet over medium heat. Add the chorizo sausage, breaking it up with a spoon as it cooks. Let it sizzle for about 4 minutes until the chorizo is half-cooked and its fat is rendered.
2. Add Onion and Mushrooms
Increase the heat to medium-high and stir in the sliced onion and mushrooms. If the pan seems dry, add a tablespoon of vegetable oil. Cook for about 3 minutes until the vegetables start to soften.
3. Add Potatoes
Add the grated potatoes to the skillet, adjusting the heat as needed. Stir frequently for about 5 minutes until the potatoes are tender and soft, yet not overly browned.
4. Add Cilantro and Season
Transfer the cooked mixture to a bowl. Fold in the chopped cilantro and season with salt to taste.
5. Serve Tacos
Spoon the chorizo, potato, and mushroom mixture onto the warm corn tortillas. Top with roasted tomatillo salsa, guacamole, or hot sauce for serving.
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