Spicy chorizo and potato taco
Ingredients
- 2-1/2 cups of Blushing Belle and Boomer gold potatoes
- 2 chorizo sausages
- 1 tablespoon of avocado oil
- 2 ripe avocados
- 2 tablespoons sour cream
- 1 tablespoon green chillies
- Cotija cheese
- Lime wedges
- Corn tortillas
- 1/4 - 1/2 teaspoon cayenne pepper
Directions
- Prep mixture of potatoes by cooking in microwave safe container with lid and salted water for approximately five minutes. Drain and allow to cool. Then dice up into little cubes.
- Remove chorizo from casing and transfer into hot cast iron pan to cook.
- Heat avocado oil in pan and then add 2-1/2 cups of potatoes. Stir salt and pepper, and sprinkle 1/4 -1/2 teaspoons of cayenne pepper. (Spicier the better)
- While potatoes and chorizo cook, in small bowl combine: avocado, lime juice, sour cream, green chillies and salt and pepper to taste, to make avocado sauce.
- When potatoes are almost crispy, approximately 15 minutes, stir in one teaspoon of butter for added flavour.
- Transfer potatoes to chorizo cast iron when both are cooked fully.
- Heat up tortillas in pan. Turn when brown spots appear.
- Follow steps to build the perfect taco.
How to build a taco 101:
- Corn tortilla base.
- One scoop of avocado sauce spread to the edges.
- Two scoops of chorizo and potato mixture.
- Sprinkle cotija cheese on top.
- Garnish with lime.
- Eat. Cry happy tears. Repeat until you’re stuffed.
