Tuesday, October 11, 2011

Chorizo, Potato, and Pepper Tacos with Tomatillo Salsa

So once again, I cooked Mexican food courtesy of Rick Bayless.  I feel like we always have chicken, so I decided to go the sausage route tonight; the recipe calls for chorizo, however I didn't have any, so I just used Italian sausage.
First, I started making the tomatillo salsa.  It's supposed to be pureed, however remember when I chopped the rubber part on my blender?  Yeah, it's still broken, so I just kind of mushed it together.

Roasting the tomatillos.

Tomatillo Salsa
Next I cooked the sausage, peppers, and onions together in a skillet.  Then I grated some potatoes and added that to the mixture.  After those cooked down, they were ready!

Sausage, peppers, and onions.

The addition of the potatoes!

Chorizo, Potatoe, and Pepper Tacos!

Chorizo, Potato, and Pepper Tacos with Tomatillo Salsa

12 oz. chorizo (sausage), casings removed
1 Tbsp. vegetable oil
1 medium white onion, sliced 1/4 inch thick
1 medium poblano pepper, sliced 1/4 inch thick
3 medium Yukon gold potatoes, grated
1/2 cup cilantro, chopped
12 tortillas, warmed
Tomatillo Salsa
4 medium tomatillos, husked, rinsed, and halved
2 large garlic cloves, peeled
1 jalapeno, stemmed, seeded, roughly chopped
1/3 cup cilantro, roughly chopped
1/2 small white onion, finely chopped

Set a large nonstick skillet over medium-high heat.  Add the garlic and tomatillos, cut side down.  When the tomatillos are well browned, 3-4 minutes, flip.
Scrape the tomatillos and garlic into a blender and let cool to room temperature, about 3 minutes.  Add the jalapeno,  cilantro, and 1/4 cup water.  Blend to a course puree.  Pour into a bowl and add extra water if necessary.  Rinse onion with a strainer and add to the salsa. Season with salt, about 1/2 tsp.
Heat a large skillet over medium heat.  Add the chorizo, stirring frequently and breaking up the clumps.  Cook until chorizo is half cooked, about 4 minutes.
Increase the heat to medium-high.  Add the onion and pepper and cook, stirring almost constantly, about 3 minutes.
Sprinkle the grated potatoes over the mixture.  Continue to stir frequently, and cook until the potatoes are soft, about 5 minutes.  Taste and season with salt, if needed.
Scrape mixture into a bowl and add cilantro.  Serve with warm tortillas and salsa.

Recipe adapted from Mexican Everyday by Rick Bayless