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).
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