2 lb Mexican chorizo (casings removed)
1 large onion, diced
4 cloves garlic, minced
3 serrano peppers, diced
8 oz crimini mushrooms, diced
1 small zucchini, diced
4 cups diced Russet potato, parboiled
1/2 cup water
warm tortillas (corn or flour)
favorite taco toppings (tomatoes, salsa, avocado, pico de gallo, cheese, sour cream, crema etc)
Saute the meat in a nonstick skillet, breaking up any chunks with a spoon. When nearly fully browned, drain off any excess fat. In a second skillet, cook the remaining ingredients EXCEPT water until the potatoes, zucchini and onions are softened. Pour into the drained chorizo pan. Add the water, continue to cook until the liquid has evaporated. Serve immediately in tortillas and top with desired toppings.
My favorite combination when ordering out is chorizo con papas (chorizo and potatoes). This time when making my own tacos, I thought I’d add some zucchini and mushrooms to I could eat just tacos for dinner with no guilt. Adding vegetables makes it a complete meal, right? I wasn’t sure if I’d like it but while it lacked the simplicity of chorizo con papas, the zucchini and mushrooms blended right in and while they added some texture interest they weren’t overpowering.