Chorizo Potato and Spinach Tacos
Ingredients
- 3 Tbs. olive oil
- 2 garlic cloves, minced
- 10 oz. (315 g) fresh spinach, tough stems removed
- Kosher salt and freshly ground pepper
- 3/4 lb. (375 g) Yukon gold potatoes, peeled and cut into 1/8-inch (3-mm) dice
- 3/4 cup (6 fl. oz./180 ml) low-sodium chicken broth
- 1 lb. (500 g) Mexican chorizo, casings removed
- 3/4 cup (6 oz./185 g) sour cream
- Grated zest and juice of 1 lime
- 12 to 14 corn or flour tortillas, warmed
Organization Tags
Tags easily organize your Recipe Library
Comments