Tuesday, September 28, 2010

Chorizo, Potato, and Mushroom Tacos


I both love and hate it when I rediscover a cookbook.  I love it because it inspires many delicious dinners, but I hate it because I think of all I've been missing out on.  Such has been the case for Rick Bayless's Mexican Everyday. Between these tacos and the roasted tomatillo salsa, my love for this cookbook has been reawakened.  So expect to see more from Rick Bayless for a while :-)

Now on to the tacos.  They are in the top three of my favorite dinners ever.  Something about the combination of chorizo, potatoes, and mushrooms had me going back for more, and more and more.  I seriously couldn't get enough.  Topped with fresh cilantro and roasted tomatillo salsa, this dinner was so delicious that I'm actually having trouble describing it.  And for a dinner that comes together in less than 30 minutes... well that is just about the definition of perfection to me.


Chorizo, Potato, and Mushroom Tacos
Rick Bayless, Mexican Everyday
serves 4
  • 12 ounces fresh Mexican chorizo, casings removed
  • 1 medium white onion, halved and sliced into rings
  • 6 ounces shiitake mushrooms, stemmed and sliced about 1/2 inch thick
  • 12 ounces potato, grated on the large holes of a grater (red skin, yukon gold, or russet)
  • salt
  • 1/2 cup loosely packed chopped cilantro
  • 12 warm corn tortillas
  • about 3/4 cup Roasted Tomatillo Salsa
Crumble the chorizo into a large nonstick skillet set over medium heat.  Cook, stirring often to break up large clumps, until some of the fat starts to render and the sausage looks half-cooked, about 4 minutes.

Increase the heat to medium-high, and add the onions and mushrooms.  Cook, stirring constantly, until they begin to soften, about 3 minutes.

Sprinkle the grated potato over the mixture, and cook until the potatoes are soft, about 3 minutes, stirring often.  Reduce the temperature if the potatoes start to brown before they soften.  Taste and season if necessary - some chorizo is seasoned highly.

Scrape the mixture into a serving bowl and sprinkle with the chopped cilantro.   Serve with warm tortillas and salsa.


15 comments:

brannyboilsover.com said...

Your photos are beautiful, Josie.

Eliana said...

Wow Josie. This looks and sounds so delicious. You're making me want to run out now and purchase this book.

roxan said...

These look great, perfect for a weeknight. I know what you mean about a cookbook! there are always so many recipes I want to try all at once... it's hard to choose were to begin.

Sarah from 20somethingcupcakes said...

These look insanely delicious! Mushrooms and chorizo are two of my all-time favorites.

Jen said...

My husband will love me if I add this to the dinner rotation soon. Love the variety of recipes you've been posting lately!

And I agree with Brady that your photos are beautiful!

Joanne said...

Every time I think about Rick I get inspired so I totally know how you feel! I love the mix of meat and veggies in this filling. Delicious.

elly said...

I have this recipe saved, too (of course) and now I REALLY can't wait to make them after your description. Yum.

Miryam said...

Yum chorizo, love, love, love it. Thanks for posting

Nikki said...

I love Rick Bayless. Keep the recipes coming!

Val said...

Oh my!!! Looks and sounds divine!

Our Family Eats said...

I'm all over this- sounds delicious, and perfect for a brisk Fall night!

Anonymous said...

Delicious! Thanks!

JenHunsaker said...

Made this tonight and LOVED it!!!! Thank you!

Ana said...

Love this quick weeknight dinner! The first time I was lazy and used the Cuisinart shredding disk, but it produced potatoes shreds that were too thick and did not cook all the way through. The next time I used the box grater- much better! Just a tip for anyone else tempted to try the cuisinart...

Josie said...

Good to know, Ana! Thanks for the tip! :)

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