Chorizo Tacos–New take on Mom’s recipe

*Disclaimer. This is similar to a traditional Mexican recipe. Therefore we’ll be listing the ingredients with traditional Mexican measurements (as in none). Good luck, you’re going to need it on this one. If this doesn’t turn out, I can’t help you. It’s probably because you are a gringo. Not exactly a fair trade off for killing off all the natives but it’s a start, right?

Ingredients:

A bunch of diced potatoes. Fresh or frozen. If you want to be “Mexican”  you go fresh. If you’re a Gringo and not in denial, just buy a package of diced southern style hash browns and use 1/3-1/2 the package depending on your need.

Eggs – However many you think your family will eat or as many as your chickens gave you yesterday. If you don’t have chickens, feel free to use store-bought. Just know it’s more authentic if you have fresh eggs from Mexican hens. I use one per person.

Chorizo – They sell this to Gringos in “de WalMarts”, in 12 oz tubes.

Tortillas – Mama is going to get all up in arms over this but “de Walmarts” also sells to Gringos the ones you can cook. Mama will say it’s blasphemy to not make your own but Mama’s not writing this blog, verdad? Me entiendes Mama? MI BLOG!! MIO!! *Ahem* Sorry. Back to the recipe.

Avocados – I can’t buy less than 4 if I don’t want a war at the table. But I have 5 kids and most of them like avocado.

Shredded cheese – The best you can really do here in the USA is to grab a bag of “Mexican blend” cheese which, by the way, is NOTHING like the cheese you can actually purchase in Mexico. Apparently you Gringos don’t care since you also pander stuff like Taco Bell’s “Gorditas”

POR. FAVOR. Those things are NOTHING like real gorditas.

So. Here is how you make tacos de chorizo – beck-mex style. I’m not going to pretend this is real “Mexican food”. It’s Mexican-inspired, which is why we can get away with the store bought tortillas.

*COOKING*

Take your diced potatoes and fry them in a tiny amount of butter or extra virgin olive oil until nice and golden and cooked nearly through. They should be close to tender before proceeding.

They should look like this.

While the potatoes are browning, start cooking up your tortillas. Or if you bought pre-made ones, rest assured that if you are a Gringo, you made the right choice to rely on the tortilla companies to save you this time. Maybe one day I’ll post a tortilla recipe. For posterity’s sake or something.

Back to the Chorizo: add the entire package of Chorizo. Cut off one end of the package and squeeze it into the pan and cook. You’ll need to mash it up pretty well.

I noticed at my Walmart they now sell Soy-rizo. SO not authentic but probably about 1000X more healthy for you. I plan on substituting it sometime soon and seeing if the hubs notices. I’ll let you know.

Once the Chorizo is cooked through, DRAIN the grease and discard. There’s going to be a LOT of grease. Don’t be afraid to blot. Next, crack and scramble your eggs into the Chorizo-potato mixture. Cook until the eggs are done and no longer watery and runny.

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Take your fresh (or not, but hopefully you’ve had the sense to warm them) tortillas and fill with Chorizo, top with slices of avocado and shredded cheese. If I have time, I like to toast the cheese onto the tortillas and then fill them with the chorizo. Some of my kids drown their tacos in hot sauce or sour cream or salsa as well. Any of these make great combinations. Provecho!

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