Chorizo and Potato Tacos

This Tacos are the ultimate comfor food – stuffed into a crispy shell – ok mine got a little too crispy, but they were delicious. Just bake tortillas at 350 in an inverted cupcake pan sprayed with olive oil. 

1/2 lb Yukon Gold potatoes
Salt
1 lb Mexican chorizo, casings removed
1 c finely chopped white onions
1 finely chopped jalapeño chile
2 tsp olive
Your fav taco fixinga
Tortillas

Put the potatoes in a pot of salted watee and bring the water to a boil over high heat. Cook 10 to 15, until just tender. Drain and cut the potatoes into 1/2-inch cubes.

Cook, stirring and breaking up the chorizo slightly, until it’s completely cooked and lightly browned, about 15 minutes. Add the onions and chile, along with a teaspoon or two of oil if your chorizo hasn’t rendered much fat, and cook, stirring and scraping, until the onions are translucent and soft, about 8 minutes.

Add the potatoes and 1/4 teaspoon of salt, and cook until the potatoes are hot all the way through and have absorbed some chorizo flavor, about 10 minutes.

Serve alongside 12 warm corn tortillas and top with your fav taco fixings.

Serves 8.

Irish Tacos

This recipe is from the NYT and it is delicious! It’s a great way to mix up eating left over corned beef.

2 lbs corned beef
1 small head of green cabbage, cored and thinly sliced
3 carrots, peeled and sliced into julienne
3/4 c mayonnaise
3 tbsp sour cream
3 tbspcider vinegar
Salt and pepper
1 ½ tbsp hot sauce
12 to 16 flour or tortillas, warmed
Sliced fresh or pickled jalapeños

Warm the corned beef in its cooking liquid, or wrap it in foil and set on a sheet pan in a 350-degree oven for 20 minutes or so.

Make the coleslaw: Mix cabbage and carrots together in a large bowl.

In a separate bowl, whisk together mayonnaise, yogurt or sour cream, cider vinegar, salt, pepper and hot pepper sauce to taste.

Pour half the sauce over the cabbage and carrots and toss to coat thoroughly. Season to taste. Reserve remaining sauce.

When the corned beef is hot, remove from liquid or foil and use two forks to shred it. Serve with the warmed tortillas, sliced jalapeños, the slaw, remaining white sauce and some hot pepper sauce.

Serves 8.