Rick's Potato And Chorizo Tacos With Avocado Salsa

More from this source
Martha Stewart


Add a comment


3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)

Coarse salt

1 pound Mexican chorizo sausage, casing removed

1 small white onion, finely chopped

3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped

1 clove garlic

1 jalapeno, stemmed

1 large ripe avocado, peeled and pitted

12 soft cornmeal tortillas

You might also like

Potato Chorizo Tacos
One Hungry Mama
Potato Chorizo Tacos
One Hungry Mama
Chorizo-Potato Tacos With Black Bean Salsa
Real Simple
Mushroom, Potato And Chorizo Tacos
What's Gaby Cooking
Chorizo Soft Tacos
Fresh-Chorizo-And-Potato Tacos
Food & Wine
Chorizo Breakfast Tacos
Leite's Culinaria
Chorizo And Potato Tacos
Frontera Fiesta
Potato-Chorizo Tacos With Simple Avocado Salsa
Spicy Chorizo Tacos
The Naptime Chef