Chorizo Potato And Mushroom Tacos Recipes

CHORIZO, POTATO, AND MUSHROOM TACOS

Chorizo, Potato, and Mushroom Tacos image

Make and share this Chorizo, Potato, and Mushroom Tacos recipe from Food.com.

Provided by cookiedog

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces chorizo sausage, casings removed
1 medium white onion, sliced 1/4-inch thick
6 ounces shiitake mushrooms (stemmed and sliced-1/2-inch thick, about 2 cups)
12 ounces yukon gold potatoes or 12 ounces red potatoes, coarsely grated
salt
1/2 cup loosely packed chopped fresh cilantro
12 corn tortillas, warmed
roasted tomatillo salsa

Steps:

Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.

Nutrition Facts : Calories 644.5, Fat 35, SaturatedFat 12.6, Cholesterol 75, Sodium 1093.9, Carbohydrate 56.4, Fiber 7.7, Sugar 3.6, Protein 27.5

POBLANO, MUSHROOM AND POTATO TACOS

Poblano, Mushroom and Potato Tacos image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 medium poblano chile peppers
3 medium Yukon gold potatoes, peeled and cut into 1/2-inch pieces
Kosher salt
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons finely chopped fresh parsley
2 tablespoons unsalted butter
1 large onion, halved and thinly sliced
12 ounces cremini and/or white mushrooms, trimmed and thinly sliced
1 clove garlic, minced
1/2 cup Mexican crema, creme fraiche or sour cream
Juice of 2 limes
Freshly ground pepper
Corn tortillas, warmed, and assorted toppings, for serving

Steps:

Roast the poblanos directly over the flame of a gas burner or under the broiler, turning with tongs, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape off the charred skin with a paring knife; remove the stems and seeds. Cut the poblanos into strips and set aside.
Meanwhile, put the potatoes in a large nonstick skillet and cover with cold water; season with salt. Bring to a simmer over medium-high heat and cook until just tender, 5 to 6 minutes; drain. Wipe the skillet dry.
Heat the olive oil in the skillet over medium-high heat. Add the potatoes and cook until golden and crisp, about 4 minutes per side. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with half of the herbs, and salt to taste. Discard the excess oil and wipe out the skillet.
Heat the butter in the skillet over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the mushrooms and cook, stirring occasionally, until golden, 6 to 8 minutes. Stir in the remaining herbs and the garlic; cook 1 minute. Add the roasted poblanos, crema, lime juice and a few spoonfuls of water; stir until warmed through, 1 to 2 minutes. Season with salt and pepper. Serve the potatoes and mushroom mixture in tortillas with assorted toppings.

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