On his weekly trip to the butcher, my beau normally picks up sausage for Sunday Supper. This time, he picked up chorizo instead of regular sausage to be used for Taco Tuesday. What a great idea that man had.
I remembered that chorizo tacos are often served with potato. I think the reason is twofold: 1) chorizo often crumbles really small so the potatoes help give you something to bite into and 2) chorizo is often pretty spicy and the potato can tame that. This chorizo was pretty mild (tons of flavor just not spicy), but the potatoes added so much dimension that I’m pretty sure they should be included, regardless of the heat level.
Take one potato and chop into bite sized pieces. Toss with olive oil and a seasoning blend of oregano, cumin, chile powder, garlic powder, smoked paprika, and salt. Roast until they’re crispy but soft on the inside, about 35 minutes at 335. When they’re done, set them aside – they’re fine at room temp. The other main component is the chorizo – I crumbled 1 lb of chorizo out of the casing and browned it. Assembly is simple: tortillas, avocado, sour cream, and cotija cheese. Sautéed onions would be great, but I was really keeping it extra simple. All taco toppings are great – the key takeaway from this recipe is the chorizo/potato filling.
This works because the texture combo is really nice. It also works because of that smoked paprika. The smokiness of the potatoes rounded everything out. I know what you’re thinking. Potatoes in tacos? !Girllll I must be crazy. But this is the kinda crazy I’ll be repeating.
Peaches to Apples 