At a Glance
- Yield: 24
Recipe By: United States Potato Board
Ingredients
Papas con Chorizo:
- 3 pounds Potatoes, cut in 1/2-inch dice
- 2 tablespoons Salt
- 3 pounds Mexican chorizo sausage, casings removed
- 1 pound, 8 ounces White onion, finely chopped
- 1 pound Tomatillos, husks removed, chopped
- 4 Garlic cloves
- 2 – 4 Serrano chiles, stemmed
- 2 pounds Ripe avocados, peeled and pitted
- Salt as needed
- 48 Corn tortillas, warmed
Preparation
1. In pot, bring 4 quarts water to a boil; add potatoes and salt. Cook until potatoes are tender, about 10 minutes. Drain.2. In large well-seasoned or sauté pan or griddle, sauté chorizo and onion over medium heat until chorizo is cooked through and onion is soft, about 10 minutes. Pour off excess fat. Add cooked potatoes; mash and stir potatoes with spatula until potatoes begin to brown, about 8 minutes. Cover and keep warm until service or chill before use. Yield: 16 cups
3. In food processor, combine tomatillos, garlic and chiles; pulse until finely chopped. Add avocados; process until well blended and mixture is the consistency of a light mayonnaise. Season to taste with salt. Yield: 4 cups
4. For each serving, to order: Heat 2/3 cup Papas con Chorizo, if necessary. Place in 2 tortillas, folding in half to make a taco. Garnish with about 2 tablespoons Salsa de Aguacate.
