Happy 2022 everyone. I hope this year is really good to all of us. On my home- away -from -home site that I follow (FoodTribe) the question was asked what was the first thing you cooked in 2022. I wished that I had a grand answer, but it was breakfast…..which if you’ve looked through my blog you will see there is quite a few (ok more than a few) breakfast posts. So I guess this could be the second thing that I cooked in 2022, chorizo and potato tacos with a cilantro slaw.
My mother in law has been staying with us for a few months so we took her to one of our favorite local Mexican grocery store. I always have a hard time not bringing home half the store. They have such wonderful meats, produce and other food items that I just can’t find at our regular grocery stores, not to mention my hubby has given me a love for Latin and Mexican cuisine that I never fully appreciated until I met him. It was on this shopping trip that I found some Colombian chorizo. I’ve bought and tasted several different kinds of chorizo, but not Colombian. Colombian chorizo is not as spicy as the Mexican version and it does not have as much paprika as the Spanish kind. This is one is a nice change. It has a little hint of smokiness with just a touch of heat. The finely chopped green onions and cilantro mixed into it adds another level of flavor. I decided this would be great in tacos. I really wanted to let the flavors shine so I didn’t want to add a whole lot to it. The potatoes added a nice subtle flavor, while the cilantro slaw added a nice crunch and cooling texture as well, and cilantro is always a nice touch in my book. All of it came together nicely to make one tasty taco.
If you can’t find Colombian chorizo don’t worry, you can use Mexican or Spanish. Mexican chorizo is generally a fresh sausage and is cooked like ground meat or other sausage links. The Spanish version is more like a dried cured sausage, which is closer to the Colombian version.
Here’s what you need to make your own:
*1 large potato; peeled and cut into 1/2 inch cubes; I used russet potatoes but you can use gold potatoes as well.
*1 Tbs. or more canola oil
*1 lb. pre cooked Colombian chorizo (or any other style of your choosing) chopped
*1 small onion, diced
*salt to taste
*cilantro small bunch roughly chopped and divided; some will be used for the slaw and the tacos
*soft flour or hard corn tortillas; I used both.
For The Cilantro Slaw
*shredded cabbage mix for slaw; I bought the pre mixed kind in a bag.
*mayonnaise to taste
*olive oil to taste
*cilantro to taste
*salt and pepper to taste
*lime juice to taste
Fill a pot with water and add potatoes. Bring to a boil. Boil potatoes until potatoes are almost tender; drain.
While potatoes are boiling, add the ingredients for the slaw in a large bowl.
Mix all of the ingredients together tasting it as you go.
Add in more until it is to your liking; set aside.
In a large skillet (preferably cast iron) add canola oil and heat to medium high heat. When the skillet is hot, add in the potatoes and the onions.
Cook while stirring frequently until potatoes start to brown and onions are soft; about 3 to 5 minutes. Add in a pinch of salt.
Place chorizo in the skillet with the potatoes and onions.
Cook while stirring frequently until chorizo starts to brown; about 3 to 5 minutes. Add some lime juice (about 2 tsp.) and cilantro ( a little less than 1/4 cup). Stir together and cook for about 1 to 2 minutes. Taste and add in salt if needed.
Warm up the tortillas. If using the hard corn tortillas that come in a box, warm up according to package directions.
Spoon the chorizo potato mixture onto or into the tortillas and top with the cilantro slaw.