| Ingredients: 1 Pound(s) yukon gold potato 1 Teaspoon(s) salt |
Directions:
Peel and cube potatoes. Cook with salt until soft, but not mashed. Add to cooked chorizo and cook 6 to 8 minutes on low to let them absorb the rendered fat from the chorizo. Mash a few of the potatoes as a binder. Serve on taco with chopped onion, salsa, and cilantro. |
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Chorizo (
Required ) :
3 Tablespoon(s) oil, vegetable 1 Tablespoon(s) powdered chili, ancho 1 Tablespoon(s) paprika 1 1/2 Teaspoon(s) dried oregano 1 1/2 Teaspoon(s) ground coriander 3/4 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground black pepper 1/4 Teaspoon(s) cinnamon 1 Pinch(s) allspice 1 Pinch(s) cayenne pepper 3 Tablespoon(s) vinegar, apple cider 1 1/2 Teaspoon(s) sugar 1 Clove(s) minced garlic 8 Ounce(s) ground pork |
Directions: Bloom the spices over medium heat in a non-stick pan with oil. Remove from heat. Add vinegar, sugar, and garlic. Mix and let cool for 5 minutes. Mix in pork while off heat. Bring to medium high heat. Cook until fat renders out. |
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Tomatillo and Avocado Salsa (
Required ) :
2 tomatillo 1 avocado 1 chili, jalapeno 1/4 Cup(s) chopped cilantro 1 Tablespoon(s) lime juice 1 Clove(s) minced garlic 3/4 Teaspoon(s) salt |
Directions: Cut tomatillo and avocado into one inch pieces. Chop the jalapeno and cilantro. Add all ingredients to a blender and process for one minute. |