1 lb Mexican chorizo (casings removed)
1 onion, diced
2 cloves garlic, minced
2 serrano peppers, diced
2 cups small diced Yukon Gold potato, parboiled
1/2 cup water
warm tortillas (corn or flour)
Mexican or Salvadorean crema
homemade pico de gallo
Saute the meat in a non stick skillet, breaking up any chunks with a spoon. When nearly fully browned, drain off any excess fat. Add the remaining ingredients. Cook until the potatoes and onions are soft and the liquid has evaporated. Serve immediately in tortillas and top with pico de gallo and crema.
Our favorite Mexican take out place has the best chorizo con papa sopes. I’ve always wanted to get a taco with it but he only offers it on sopes or in quesadillas and tortas. So, when I saw some good looking Mexican chorizo at the store, I picked it up and lucky me, Matt was happy to turn it into tacos. They were every bit as good as I hoped. Well-spiced without being blisteringly hot and the potato-chorizo combination is very comforting. I topped mine with pico de gallo and crema but plain old chopped tomatoes, sour cream and cheese would be just as tasty, I bet.