A perk of living in Boston lately is the fact that you can always count on an impending snow storm about once a week. As a result of this you have to both utilize the ingredients that you have and think ahead to grab ingredients at the grocery store that you can use for more than one meal.
Recently when Boston was dealing with yet another one of these snow storms, my boyfriend Matt found this easy, tasty recipe on Food & Wine’s website for Chorizo and Potato Tacos. We already had pretty much everything except for the chipotles in adobo and chorizo, so we just had to run out to the grocery store to grab those two things.
Ingredients that you need:
- 2 pounds Yukon Gold potatoes
- 1 1/2 pounds ground pork
- 1 tablespoon of kosher salt
- 1 tablespoon of minced garlic
- 1 tablespoon of sweet paprika
- 2 tablespoons of chopped chipotles in adobo
- 1/2 teaspoon of ground coriander
- 1 teaspoon of dried oregano, crumbled.
- 2 tablespoons of cider vinegar
- 1/4 cup of vegetable oil
- 12 corn tortillas, warmed.
- Tomato salsa, chopped white onion, cilantro and lime wedges, for serving
So you start by mashing up the chorizo.
You mash up the chorizo until it looks a little something like this photo below:
Next you take a potato that you boiled and do the same thing. You should think of it more like a hash, do not mash the potato too much otherwise you will get to mashed potato status.
Next, you toss the chorizo and the potato together before putting into a pan on the stove.
Once cooked you are free to plate however you see fit. We topped it with the cilantro and lime juice. Frankly though I feel like these tacos could actually use a bit of a cooling element. So another good idea might be some sour cream on top of the tacos.