Recipes, Sausage Recipes

Chorizo, potato & onion tacos w/ green salsa

This is one of my favourite tacos, the Mexican chorizo being markedly different from what you’d expect of Spain. Please also use sweet potato in the absence of potato and perhaps some corn, too, come early autumn. A large blob of crème fraîche is actually a better choice than sour cream, closer to Mexican crema . It is a most rewarding dollop alongside your chosen salsa.

Chorizo, potato & onion tacos w/ green salsa

Chorizo, potato & onion tacos w/ green salsa

Recipe by

Serves 4

Ingredients

  • 1 x 500g BREDDOS Toluca-style Red Chorizo

  • 2 large white onions, peeled and thinly sliced

  • 2 large potatoes, peeled

  • 1 tbsp dried oregano

  • 5 cloves of garlic, peeled and sliced

  • 2 fresh bay leaves

  • 1 tbsp ground cumin

  • ½ a tablespoon of ground black pepper

  • groundnut oil

  • 12 soft corn tacos

  • crème fraîche or queso fresco

  • For the salsa
  • ½ a bunch of fresh coriander, washed

  • 2 fresh jalapeños, stalks removed 

  • 2 limes

  • 1 tsp dried oregano

  • 2 tbsp groundnut oil

  • ½ a shallot, very finely diced

Directions

  • Place a large, heavy-bottomed pan over a medium heat and add 1 tablespoon of groundnut oil, the onions, garlic, bay leaves, oregano, cumin, and black pepper, along with a good pinch of salt.
  • Cover with a lid and reduce the heat to low. Cook for 20 minutes, stirring regularly until the onions are soft and yielding.
  • Put the potatoes in a pan, cover with cold water and season with salt. Set the pan over a high heat and bring to a simmer. Cook for 15 minutes, then drain and allow to cool slightly.
  • Take the potatoes and, using a sharp knife, dice them to just a little smaller than a board game dice. Then add them to the onions.
  • Take the chorizo and remove it from its skin, then crumble the meat into the onion pan.
  • Stir everything together and add half a glass of water and another pinch of salt. Turn the heat up slightly and cover with a lid. Cook like this, stirring occasionally, for 8-10 minutes or until the potatoes are perfectly cooked.
  • Taste for seasoning and adjust as necessary.
  • For the salsa:
  • Put the jalapeños, coriander, dried oregano, juice of the limes, a pinch of salt, and the groundnut oil in a food processor and blitz until smooth. Then stir through the diced shallot and leave to sit for 10 minutes.
  • Taste and adjust the seasoning as necessary.

    Load the filling into the tacos, being careful not to overfill them, and spoon on the salsa and a dollop of crème fraîche or queso fresco.