Potato and chorizo tacos
Preparation
15 min.
Cooking
20 min.
Portions
4
Ingredients
- 4 to 5 peeled potatoes
- 100 g of diced chorizo
- 1 small diced red onion
- 10 ml chopped garlic
- 375 ml of sweet salsa
- 15 ml of canola oil
- 8 small tortillas
- 125 ml of sour cream 14%
- 30 ml fresh coriander
- 1 jalapeño cut into thin slices
- Salt and pepper
Preparation
Cut potatoes into small 1.5 cm (about 1/2 inch) cubes.
In a saucepan, place the potato cubes and cover them with cold water. Season with salt. Bring to a boil and cook for 2 minutes. Drain.
In a skillet, heat oil over medium heat. Brown the potatoes for 8 to 10 minutes, stirring occasionally.
Add chorizo, onion, and garlic. Cook for 1 to 2 minutes.
Add one-third of the salsa. Add salt and pepper and continue cooking for 2 to 3 minutes. Set aside.
Heat another pan over low heat. Heat tortillas for 30 seconds on each side.
Top tortillas with potato mixture, remaining salsa, sour cream, cilantro, and jalapeño.
By: Aliments du québec et 5x15
