POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: chorizo , EP109 , food , mexican , potato , recipe , scallions , tacos
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POTATO, SCALLION & CHORIZO CRISPY TACOS
Tacos Crujientes de Papa, Cebollita y Chorizo
1 lb red bliss potatoes, peeled and cut into 1-inch pieces
8 oz fresh, uncooked Mexican chorizo sausage, casings removed, coarsely chopped
8 scallions, white and light green parts, thinly sliced (1/2 cup)
1 tsp kosher or sea salt, or more to taste
10-12 corn tortillas
Safflower oil, for frying
Salsa verde or any salsa of your choice
Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling.
Place a few tablespoons of the filling on each tortilla, and roll into a taco. Insert a wooden toothpick through taco pairs through thee seams to help them retain their shape as they cook. Place the completed tacos on a platter or tray with the seam sides facing down as you work. When they have all been rolled, finish the tacos by either frying or toasting them.
To fry the tacos:
Pour enough oil into a large skillet to a depth of about 1 inch, place over medium heat. Once the oil is hot, 4 to 6 minutes, fry the tacos in batches, placing them in the skillet, without crowding them. They oil should be bubbling as they cook. Cook for about 2 to 3 minutes on the first side, until the bottom and sides have crisped and turned golden. Use tongs to turn over the tacos, cook for another 2 to 3 minutes. Transfer them to a plate lined with paper towels. Continue until all the tacos have been fried.
To toast the tacos:
Heat a large, dry skillet or comal over medium heat. Working in batches, place the tacos in the skillet. Let them toast and heat for about 3 to 4 minutes or until the tacos are browned and crisped, then flip to the other side and toast until evenly browned and crisp.
Remove all toothpicks; serve warm.
Recipe for youTim garrett | May 5, 2011 6:54 PM
My Daughter & I LOOOOVVEE You & Your Show!!
We Recently, have been Playing around with Chorizo. It is Sooo Flavorful, and Versatile. We are Making Your Potato, Scallion, & Chorizo Taco's for Dinner. Thank You Sooo Much For Alll Your Great Recipe's.. And Keep up the Awesome Explanation's when making, Salsa's, and Geez.. Everything! Thank You Sooo Much Again! Can't wait to make the Warm Chorizo Potato Salad Too!
Love, Paula & Chaise.
Las Vegas Girlz.. That Love A Little HEAT! :>
Made these this weekend and they were AWESOME!! Thanks so much for these recipes!
~Missy, MichiganMissy | August 17, 2011 11:05 AM
You are very, very welcome Missy!! I'm so happy that you liked them!Pati Jinich replied to comment from Missy | August 18, 2011 6:52 PM
Do you have any recipes for Al Pastor?shirley brawley | January 27, 2012 8:50 PM
I will look into it and will be sure to post a recipe soon Shirley!Pati Jinich replied to comment from shirley brawley | January 30, 2012 2:26 PM
i'm a "sista" from connecticut and i tuned in to your show today for the first time, and you know what?, i saved your site to my favorites!!! can't wait to start cooking some of your delicious looking recipes.
thanks so much for your exceptional presentations - i'm inspired.llore | February 11, 2012 9:28 PM
I'm so happy you love the show llore! Enjoy!Pati Jinich replied to comment from llore | February 14, 2012 10:32 AM
I think adding pinto beans to the chorizo and scallions at the same time as the potatoes would make a nice addition too and stretch the dish even farther.Justen | September 7, 2012 9:53 PM
Agree! Sounds deliciously messy.Pati Jinich replied to comment from Justen | September 8, 2012 4:51 PM
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