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
- 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)
- 1/2 cup loosely packed chopped cilantro
- 12 warm corn tortillas
- about 3/4 cup Roasted Tomatillo Salsa
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.