5 HOT DAMN STARS from all the OtherStuckers! Serves: Up to 10
Get you some on the FIRST TACO TUESDAY of 2014. Makes 6 cups or 15-20 tacos.
-2 lb. boiling potatoes (about 4 large)
-1 lb. Mexican or Spanish chorizo
-1 15 oz. can of black beans (rinsed & drained)
-2 tsp. dried oregano, preferably Mexican, crumbled
-15 to 20 6-inch corn tortillas, warmed. I <3 Blue Corn shells for this recipe. -Queso fresco, for serving (optional) -Guacamole, for serving (optional). I bought pre made Guac from the store. Don't judge. -Sliced Jalapeños for serving (optional). Peel the potatoes and cut them into 1⁄2-inch dices. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 10 minutes (feels like eternity). Drain.
This was my first experience cooking with chorizo. I’m a chorizo ho’ at any restaurant that serves this delicious south of the border meat treat. MotherStucker had to specifically ask for chorizo (insert appropriate sausage fest joke here) today at the grocery butcher counter. A few snickers (te he ;)) later I was pointed in the right direction. Remove the casings from the chorizo and crumble the meat. Cook the chorizo in a large skillet over medium heat –stirring– for 5 minutes. Add the potato and oregano and cook –stirring– for 5 minutes. Cooking chorizo is breezy once you master the constant stirring thing. Easy peasy.
Make tacos with the taco shell, chorizo/potato/oregano mix, black beans, guacamole, jalapeños and queso fresco, if using. Eat it up. Your welcome!