Chorizo and Potato Tacos

Name: Chorizo and Potato Tacos
Total time: 90 min
Ingredients: 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks; Salt; pepper; 3 tablespoons vegetable oil; 1 tablespoon ancho chile powder; 1 tablespoon paprika; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons dried oregano; 1/4 teaspoon ground cinnamon; Pinch cayenne pepper; Pinch ground allspice; 3 tablespoons cider vinegar; 1 1/2 teaspoons sugar; 1 garlic clove, minced; 8 ounces ground pork; 8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces; 1 avocado, halved, pitted, and cut into 1-inch pieces; 1—2 jalapeño chiles, stemmed, seeded, and chopped; 1/4 cup chopped fresh cilantro leaves and stems; 1 tablespoon lime juice; 3/4 teaspoon salt; 12 (6-inch) corn tortillas, warmed; Finely chopped white onion; fresh cilantro leaves; Lime wedge

www.americastestkitchen.com

Discover the rich flavors of chorizo and potato tacos with this easy-to-follow recipe. Spicy chorizo blends with tender potatoes for a satisfying meal.

Keywords

Main Courses
Mexican
Latin America & Caribbean
Pork
Meat

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Food processor
Nonstick skillet
Colander
Stove
Measuring cup
Measuring spoon
Spatula
Serving bowl
Paper towel

Ingredients

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
Salt
pepper
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 tablespoon paprika
1 1/2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1 garlic clove, minced
8 ounces ground pork
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
1 avocado, halved, pitted, and cut into 1-inch pieces
1—2 jalapeño chiles, stemmed, seeded, and chopped
1/4 cup chopped fresh cilantro leaves and stems
1 tablespoon lime juice
3/4 teaspoon salt
12 (6-inch) corn tortillas, warmed
Finely chopped white onion
fresh cilantro leaves
Lime wedge