Tacos of Potatoes, Chorizo and Caramelized Onions

Name: Tacos of Potatoes, Chorizo and Caramelized Onions
Ingredients: 3 medium (about 12 ounces) boiling potatoes (Yukon golds work well, but so do most of the ones I find at my farmers market); Salt; 12 ounces (1 1/2 cups packed) Mexican chorizo sausage, casing removed; A little vegetable oil, bacon drippings or fresh-rendered lard if needed; 1 medium onion—white, yellow or red are all good—cut into ¼-inch slices; A good splash of malty (not hoppy) beer like Dos Equis or Modelo Negra (optional, but delicious); 12 warm corn tortillas; Salsa Verde for serving; A ripe avocado (optional, but very delicious), halved, pitted, flesh scooped from the skin and cut into ½-inch pieces

www.rickbayless.com

Experience the rich flavors of Tacos de Chorizo con Papas y Ceboolas Caramelizadas from Rick Bayless. Perfect for taco lovers, this recipe serves 12 and is a must-try!

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Cast iron skillet
Microwave
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Measuring spoon
Paper towel
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Ingredients

3 medium (about 12 ounces) boiling potatoes (Yukon golds work well, but so do most of the ones I find at my farmers market)
Salt
12 ounces (1 1/2 cups packed) Mexican chorizo sausage, casing removed
A little vegetable oil, bacon drippings or fresh-rendered lard if needed
1 medium onion—white, yellow or red are all good—cut into ¼-inch slices
A good splash of malty (not hoppy) beer like Dos Equis or Modelo Negra (optional, but delicious)
12 warm corn tortillas
Salsa Verde for serving
A ripe avocado (optional, but very delicious), halved, pitted, flesh scooped from the skin and cut into ½-inch pieces