Chorizo, Potato and Mushroom Tacos

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Spring 2017

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Chorizo, Potato and Mushroom Tacos with Tomatillo Salsa

Chorizo, Potato and Mushroom Tacos with Tomatillo Salsa
Ingredients
1 (10- oz.) package Cacique Longaniza Pork Chorizo
1 medium white onion, sliced 1/4-inch thick
6 oz. shiitake mushrooms, stemmed and sliced 1/2-inch thick (about 2 cups)
12 oz. (3 medium) Yukon Gold or red skinned potatoes, coarsely grated
Salt to taste
1/2 cup loosely packed chopped fresh cilantro
12 corn tortillas, warmed
1 cup Frontera Tomatillo Salsa
Directions

Prep time: 20 minutes, Cook time: 20 to 25 minutes, Serves: 4

1. Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked. Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.

2. Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes more or until potatoes are soft. Season to taste with salt.

3. Transfer mixture to a bowl and top with cilantro. Serve in tortillas with salsa.

Wine Suggestion
Pinot Grigio - We like pairing tomatillos with an equally acidic wine like Sauvignon Blanc or a zippy Pinot Grigio.

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