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.|
|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
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