Tacos de chorizo y papa
Makes 4 cups (12 to 15 tacos; serves 4 to 5)
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You Will Need
Homemade Mexican Chorizo
Depending on where you live, it may be easier to make your own chorizo than it will be to find it in the supermarket. Since Mexican chorizo is normally removed from its skin and used crumbled, there is no need to prepare and fill casings, so making your own chorizo is easy. Try to find dried guajillo chiles or guajillo chile powder, although using Mexican oregano will also help create the right flavor. Guajillo chiles have a bright earthy flavor that is not very spicy, so arbol chiles (or cayenne powder) are added for heat.
Makes about 21?4 pounds chorizo
Slit open the guajillo chiles (if making your own powder) and remove (and reserve) the seeds. Heat a flat griddle or skillet over low heat and toast the guajillos slowly to dry them out, turning them and pressing down with tongs occasionally, until they are fragrant and the inner sides have turned a brighter red, about 5 minutes. Transfer the guajillos to a plate to cool.
Spread out the whole arbol chiles on the griddle (if making your own powder) and toast them, turning as they brown and blister on the outside, until quite dark, about 5 minutes. Transfer the arbol chiles to a plate to cool and open one to see if the seeds are also toasted—they should be a golden color. If not, add them to the griddle with the guajillo seeds and toast, stirring, until all the seeds are golden, about 2 minutes. Tear the cooled guajillo and arbol chiles into pieces, then grind with the seeds (in batches if necessary) in a coffee/spice grinder until finely ground.
Mince the garlic and mash it to a paste with the salt. Put the garlic mixture and the homemade chile powder (or the guajillo or New Mexican chile powder and cayenne) in a large bowl along with all the other ingredients and knead with your hands (wear protective gloves since the chiles can irritate skin) until well mixed. Cover the bowl with plastic wrap and let it chill for 2 to 24 hours to season.
Note: The chorizo mixture will keep for 3 days in the refrigerator and also can be frozen for 3 months.
These are easy and satisfying tacos for any time of day, including breakfast. If you can’t find Mexican chorizo, which is fresh not cured like Spanish chorizo, you can make your own following the recipe on p. 100. If you use Spanish chorizo, you’ll need to finely chop it and sauté it in a little oil.
Peel the potatoes and cut them into 1?2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.
Remove the casings from the chorizo and crumble (Mexican) or finely chop (Spanish) the meat. Cook the chorizo in a large skillet (add a teaspoon of oil if using Spanish chorizo) over medium heat, stirring, for 5 minutes. Add the potato and oregano and cook, stirring, for 5 minutes. Season with salt to taste.
Make tacos with the accompaniments.
Accompaniments: Warm corn tortillas, guacamole or Fresh Tomato Salsa.