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A Spicy Start to Spring with Crispy Potato and Chorizo Tacos

While the weather here has not completely warmed up to my liking just yet, it is slowly getting there. We had another 3 inches or snow of snow this past Friday but luckily most of it has melted away already, even though it has been windy and chilly here. the promise of spring is coming with warmer weather on the horizon towards the end of this week so maybe I will actually be able to walk out onto the back lawn without worrying about slipping and falling on the ice. in the meantime, I decided to warm things up in the kitchen a little bit by making a nice spicy meal for dinner the other day. I had picked up some freshly made chorizo when I went shopping and wanted to make something with it that was quick and easy so I decided to try out this recipe, which I found at Serious Eats, for crispy potato and chorizo tacos. With only a few ingredients needed it seemed like an easy meal that would come together quickly and promised to taste great.

Crispy Potato and Chorizo Tacos

1 pound russet potatoes, cut into 1/2-inch dice (about 3 large potatoes)

Kosher salt

1 tablespoon white vinegar

6 tablespoons vegetable oil, divided

1 pound fresh chorizo

12 warm soft tortillas, corn or flour, for serving

1 onion, minced, for serving

1/2 cup chopped fresh cilantro leaves, for serving

Homemade or store-bought salsa or salsa verde, for serving

Avocado slices, for serving

Sour cream, for serving

2 limes cut into 8 wedges each, for serving

Place the diced potatoes in a large pot and cover with cold water by 1 inch. Add the vinegar and 2 tablespoons of kosher salt. Bring the potatoes to a boil over high heat and cook until the potatoes are just cooked through, about 5 minutes after coming to a boil. Drain the potatoes and let them rest over sink until they are mostly dry.

Heat 4 tablespoons of the vegetable oil in a large non-stick or cast iron skillet set over medium-high heat until the oil is lightly smoking. Add the dry potatoes, shake the pan to distribute the potatoes and oil around the pan, and cook, tossing and stirring occasionally until the potatoes are very crisp and golden brown on all sides, about 15 minutes.

Meanwhile, heat the remaining oil in a medium non-stick or cast iron skillet set over high heat until the oil is shimmering. Add the chorizo and cook, stirring, until it is heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated from the pan, some fat breaks out, and the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.

Transfer the cooked chorizo to the pan with the potatoes. Toss the ingredients to combine them and season to taste with salt. Serve the chorizo and potato mixture immediately with tortillas, onions, cilantro, salsa, avocado slices, sour cream and limes on the side.

This meal comes together as quickly as any traditional taco meal might and you get something different for sure. I really liked the combination of the potatoes and chorizo and the heat and spice of the chorizo transferred really nicely to the rest of the dish. Combine it into a taco with some fresh avocado slices, salsa and sour cream and you have a real treat. I think Sean was little skeptical when I told him what I was making, but it seemed to go over pretty well for dinner as he gobbled up several of the tacos for dinner. you want to get the potatoes really crispy and the chorizo nicely browned and crispy to really get the most out of it. I think this dish worked really well and I’ll be making it again.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on March 23, 2015 in Cooking, Dinner, Pork, Potatoes

 

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Quick, Simple and Delicious – Roasted Chicken with Chorizo and Sweet Potatoes

As the Thanksgiving holiday creeps closer and closer you want to find easy meals to make in the days before so that you can focus in on anything that needs to be taken care of for your holiday plans. One dish meals are ideal when you can get them together fast so you don’t even have to think much about dinner for one night. This recipe, from Bon Appetit, is just about a one dish meal. All you need is a vegetable on the side to finish the meal off and you can have a great tasting meal of roasted chicken with chorizo and sweet potatoes.

Roasted Chicken with Chorizo and Sweet Potatoes

4 skin on, bone in chicken breasts (or other chicken pieces; I used thighs)

2 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper

2 fresh chorizo, sliced

2 tablespoons olive oil, divided

4 large garlic cloves, smashed

2 large sweet potatoes, cut into long wedges about 1/2-inch thick

1 red onion, cut in half and then cut each half into quarters

1/4 cup dry white wine

1 sprig rosemary, plus additional for garnish (optional)

Preheat the oven to 425 degrees. Season the chicken pieces with the apple cider vinegar, kosher salt and black pepper. Set the chicken aside. Heat 1 tablespoon of the olive oil in a large skillet set over medium high heat. Add the chorizo and cook, stirring the chorizo occasionally, until it is beginning to brown, about 2 to 3 minutes. Add the chicken, skin side down and cook the chicken until the skin is a golden brown, about 5 to 8 minutes.

Toss the sweet potatoes, garlic, red onion, white wine and the remaining one tablespoon of olive oil, along with the rosemary (if using), until everything is coated and well mixed. Place the sweet potato mixture on a rimmed baking sheet in an even layer. Place the chicken pieces and the chorizo pieces on top of the vegetables and roast the chicken until it is cooked through and the sweet potatoes are tender, about 20 to 25 minutes. Divide the chicken and sweet potato mixture among the plates and garnish with additional rosemary, if desired.

I really enjoyed the mix of the chicken, chorizo and the sweet potatoes. The chorizo added just the right spiciness to the dish and the potatoes were great roasted and mixed with everything. The chicken had additional flavor from marinating briefly with the cider vinegar to add to the dish overall. I served this with a simple green vegetable on the side and everything was done in under 45 minutes and clean up was a breeze. I used chicken thighs instead of breasts, but you could use whichever chicken pieces you have on hand and like best; I think it would do just as well with drumsticks if you prefer.

That’s all I have for today. Check back next time for another recipe. I’ll be traveling over the next few days as we head down to North Carolina for the holiday, but I will make some Thanksgiving posts before the holiday along the way, so keep checking back. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on November 21, 2014 in Cooking, Dinner, One Pot Meals, Potatoes, Poultry, Sausage

 

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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

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