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Breakfast Tacos with Potatoes and Chorizo |
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Serves: 8 Print this Recipe(Tacos de Papa y Chorizo) Category: Breakfast Dishes with Tortillas and Bread Makes 8 tacos Crisp rolled tacos filled with potatoes and chorizo sausage, served with Mexican scrambled eggs and fresh tropical fruits (Breakfast Fruit Plate, see Eggs and Breakfast Dishes), make a memorable brunch. Packaged chorizo sausage can be greasy, so if you can't find good quality at a butcher or gourmet store, substitute Mexican Pork Sausage (see Meats). 1 cup Basic Cooked Tomatillo Sauce (1 1/2 recipe) 1/2 pound fresh bulk chorizo sausages, or packaged, with casings removed 1/4 medium onion, finely chopped 2 medium boiled potatoes, peeled and finely diced or chopped 1/4 teaspoon salt, or to taste Oil for frying tortillas 6 (6- to 7-inch) corn tortillas 1/2 cup sour cream 1. Prepare the tomatillo sauce. Then, fry the chorizo in a nonstick skillet over medium heat, breaking it into small pieces; cook until browned, about 3 to 4 minutes. Add the onion and cook until softened, about 3 minutes. Stir in the potatoes, salt, and 1/2 cup of the tomatillo sauce. Reserve off heat. 2. In another medium skillet, heat about 2 tablespoons of oil until it shimmers. One at a time, dip the tortillas in the hot oil just until limp, about 10 seconds. Drain on paper towels. Put about 2 tablespoons of the filling on one soft warm tortilla. Roll tightly and secure with a toothpick. Repeat until all tortillas are filled and rolled. 3. Add about 2 more tablespoons of oil to the same skillet used for softening the tortillas and fry the tacos, seam side down, until crisp and browned. Turn and fry the second side. Drain on paper towels. Arrange the tacos on a plate. Garnish with remaining tomatillo sauce and sour cream. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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