additional toppings of your choice: lettuce, cheese, salsa, sour cream, etc.
For the Avocado Salsa Verde:
1 medium yellow onion, quartered
1/2 tomatillos, husked and rinsed
2 serrano peppers, stemmed and halved
3 cloves of garlic, peeled and crushed
1/2 tsp salt
1/4 cup fresh chopped cilantro
1 avocado pitted and peeled
1 TBSP lime juice
DIRECTIONS
FOR THE TACOS:
Heat the oil over medium-high heat in a dutch oven or large pan. Add the potato, onion, salt and pepper and cook, stirring often, about 3 minutes.
Stir in the chorizo, breaking it up in the pan with a wooden spoon. Reduce heat to medium and cook stirring occasionally about 10 minutes or until chorizo begins to crisp up. Season with salt and pepper to taste.
Warm the tortillas and fill with the chorizo and potato mixture and any of your favorite taco toppings.
FOR THE AVOCADO SALSA VERDE:
Add the onion, tomatillos, serranos and garlic to a large pot and cover with water. Bring to a boil over high heat, reduce heat to medium and simmer 10 minutes.
Using a slotted spoon transfer the vegetables to a food processor or blender. Add the remaining ingredients(salt, clantro, avocado and lime juice) to the processor. Blend until sauce is your desired consistency.
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