Russet Potato and Chorizo Tacos

    Russet Potato and Chorizo Tacos
    Ocean Reef Club
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    Ocean Reef Club's Executive Chef Damian Gilchrist shares this hearty and flavorful recipe using baked potatoes and a few basic ingredients. Delicious with crispy corn tortillas.

    Recipe Submitted By: 
    Damian Gilchrist, Ocean Reef Club
    Categories » 
    Quick & Easy
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    5
    Medium Russet Potatoes
    1/2
    pound
    Spanish chorizo, diced to 1/4 inch pieces
    1
    Small Red Onion, diced to 1/4 inch pieces
    2
    Dozen Fresh Corn Tortillas
    2
    cups
    Olive Oil, divided
    1
    cup
    Sour Cream
    1
    cup
    Shredded Iceberg Lettuce
    1/2
    cup
    red salsa

    Directions

    Step 1
    Preheat oven to 350°F.
    Step 2
    Lightly rub potatoes with salt, set them on a sheet pan and bake for 1 hour, set aside to cool slightly.
    Step 3
    Split potatoes and scoop out the warm flesh into a bowl.
    Step 4
    In a pan set to medium heat combine onions, chorizo and one tablespoon of the olive oil, cook for 5 minutes or until onions are translucent.
    Step 5
    Add the potato pulp and mash coarsely until all ingredients are combined. Remove pan from heat and set aside.
    Step 6
    Lightly brush each corn tortilla with olive oil and warm on both sides to soften, set aside on a plate and keep warm.
    Step 7
    Fill each tortilla with a tablespoon of the potato filling , fold in half making a flat taco and press together, set aside.
    Step 8
    Cook tacos in a sauté pan on both side until slightly crispy, garnish with a little sour cream and lettuce and Tomato salsa, serve immediately.
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    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    24
    0
    No votes yet
    Total Time: 
    90 mins
    Prep Time: 
    15 mins
    Cook Time: 
    75 mins
    Enter Quantity
    The base number of servings for this recipe is 24
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