Ricks Potato and Chorizo Tacos with Avocado Salsa
Ingredients
- 3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)
- Coarse salt
- 1 pound Mexican chorizo sausage, casing removed
- 1 small white onion, finely chopped
- 3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
- 1 clove garlic
- 1 jalapeno, stemmed
- 1 large ripe avocado, peeled and pitted
- 12 soft cornmeal tortillas
Instructions
Rick's Potato and Chorizo Tacos with Avocado Salsa serves 12 original recipe by Martha Stewart.
Organization Tags
Tags easily organize your Recipe Library
Comments