Wednesday, January 5, 2011

Taco Tuesday: Chorizo Hash Tacos

The last 10 years of my life I have evolved in the food world. Growing up, I lived in a small town with zero diversity. Tacos consisted of El Paso taco shells with ground beef and cheddar cheese. Lasagna was the most foreign item on the menu at Italian restaurants and Thai food and sushi were non existent foods in my town.

I have come to learn that chorizo is like the American version of bacon. Similar to bacon, different types of chorizo cook different & taste different. For example, Mexican chorizo is uncooked in the casing and the filling is ground rather than chopped. On the other hand Spanish and Portuguese chorizo are smoked and can be served sliced.

This recipe uses a Mexican style chorizo but I'm sure you can pull it off with another type if that is all that you have available.
Recipe adapted from the LA Times


1/2 onion, chopped
2 cloves garlic, minced
1/4 pound Mexican chorizo, squeezed from casing and crumbled
1 medium potato chopped (or two small potatoes)
1 4 oz. can chopped roasted green chiles
Salt and pepper to taste
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 green onion, chopped
1/4 c. cilantro
1/8 c. goat cheese

Squeeze the chorizo out of the casing onto a skillet on low heat. Add the chopped onions and garlic, cook for about 5 minutes until the onions and garlic have softened.
Add the chopped potatoes to the skillet and mix all the ingredients together.
Throw in the smoked paprika and oregano, put a lid on the skillet and cook for about 20 minutes until the potatoes are soft.
Open the can of green chiles and drain the liquid out of the can. throw the chiles into the skillet. Cook for another 5 minutes.
To ensemble the tacos spoon about 1/4 cup of the chorizo hash into a tortilla and sprinkle green onions, cilantro and goat cheese over the hash.


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