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Receta Potato And Chorizo Tacos With Avocado Salsa
by Global Cookbook

Potato And Chorizo Tacos With Avocado Salsa
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  Raciónes: 12

Ingredientes

  • 3 med red-skin boiling or possibly Yukon gold potatoes (1 1/2 lbs)
  •     Coarse salt to taste
  • 1 lb Mexican chorizo sausage casing removed
  • 1 sm white onion finely minced
  • 3 med tomatillos husked, rinsed,
  •     and coarsely minced
  • 1 x garlic clove
  • 1 x jalapeno stemmed
  • 1 lrg ripe avocado peeled, pitted
  • 12 x soft cornmeal tortillas

Direcciones

  1. Peel potatoes and cut into 1/2-inch cubes. In a medium saucepan, bring 1 qt of salted water to a boil. Add in potatoes, and simmer till tender, about 10 min. Drain, and set aside.
  2. In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, till sausage is cooked through and onion is soft, about 10 min. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra.
  3. Add in potatoes, and continue to cook over medium heat, stirring often, till potatoes begin to brown, about 8 min. As mix cooks, mash everything together a little with back of a spoon or possibly a spatula, scraping up any crusty bits of potato, so which it roughly holds together. Cover, and keep hot over very low heat.
  4. Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse till fine. Add in avocado, and pulse till combined. Season with salt.
  5. Hot the tortillas as instructed below. Top each with potato mix and avocado salsa, mix in half, and serve.
  6. This recipe yields 12 tacos.
  7. Comments: The secret to an authentic-tasting taco is the tortilla, the unleavened Mexican cornmeal bread which serves as its base. To get fresh-baked flavor from store-bought tortillas, chef Rick Bayless wraps them in a clean, damp kitchen towel and warms them for four min in a covered microwave-safe casserole dish. Then he lets them stand a few min before adding the potato-and-chorizo filling and avocado salsa.