Products used in this recipe
Potato and Chorizo Street Taco
Yield: 30 Servings (3 oz. tacos )
Yield: 30 Servings (3 oz. tacos )
Add our redskin potatoes to chorizo taco filling, and turn an ordinary taco into a heartier, more satisfying one.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Redskin Half Sliced Potatoes 4/5lb | 40 oz. | 1/2 bag |
| Vegetable oil | 1/2 fl. oz. | |
| Onion, sliced | 5 oz. | 1 cup |
| Mexican chorizo | 16 oz. | |
| Salt | 2 tsp. | |
| Black pepper, ground | 1/2 tsp. | |
| Corn tortillas | 30 each | |
| Jalapeño, fresh, sliced thin | 7.5 oz. | |
| Queso fresco, crumbled | 7.5 oz. |
Preparation Instructions:
- Step 1
- Prepare redskin potatoes according to package instructions. Set aside, and keep warm. Heat oil in a large sauté pan over medium-high heat. Add sliced onion and cook until softened. Add chorizo to the pan and cook until browned, using a spatula to break into small pieces. Stir in reserved potatoes and toss to coat. Season with salt and pepper to taste.
- Step 2
- Warm tortillas. Place 2 oz. of potato mixture in each tortilla. Top with 1/4 oz. sliced jalapeño and 1/4 oz. cheese.
