- 12
Ingredients
- 2-3 (about 12 ounces total) medium red-skin or smallish Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
- 12-15 ounces Mexican chorizo sausage, store-bought (casing removed if there is one) or homemade
- 1 small white onion, finely chopped
- 4 ounces (2-3 medium) tomatillos, husked, rinsed and cut into quarters
- 1 garlic clove, peeled
- 2 serranos or 1 jalapeno
- 1 large ripe avocado
- 12 warm, fresh corn tortillas
Preparation
Step 1
For the filling: In a medium saucepan, bring about 1 quart of water to a boil. Add cubed potatoes and salt the water (about 2 teaspoons). Simmer until the potatoes are fully tender, about 10 minutes. Drain.
In a 12-inch nonstick skillet over medium heat, combine the chorizo and onion. Break up the clumbs of sausage. Stir regularly, until the onion is soft and the sausage cooked through, about 10 minutes. If the sausage has rendered more than a light coating of fat over the bottom of the skillet, pour out the excess or sop it up with a paper towel.
Add the potatoes to the skillet and continue to cook over medium heat. Stir often until the potatoes begin to brown, about 8 minutes. As the mixture cooks, mash everything together a little with the back of a spoon or a spatula. Scrape up any crusty bits of potato, so that it roughly holds together (it'll look like hash). Cover and keep warm over the lowest heat.
For the salsa: As the filling finishes cooking, make the salsa. In a food processor, combine the tomatillos, garlic and chiles. Pulse in the machine until everything is finely chopped. Peel and pit the avocado, add the flesh to the processor and pulse until everything is well blended. Scrape the salsa into a serving bowl, taste and season with salt, about 1/2 teaspoon.
Scrape the warm chorizo filling into a serving bowl and set on the table along with the salsa and warmed up tortillas.
Working ahead: The chorizo-potato filling can be made a day or two ahead; cover and refrigerate. Reheat it in the imcrowave, in the oven, covered with foil or in a skillet over medium to medium-low heat, adding a few drops of water if the mixture seems dry. The simple avocado salsa tastes fresh for only an hour so so after it's made.