Not much here, just a reminder to myself of the proportions. The only thing I do different here is I grate a potato in with the chorizo and onions while I’m cooking it. It has a few benefits. For one, the potato soaks up the grease, so the tacos aren’t so greasy (as chorizo has a tendancy to be). Second, if you can get the potatoes to crisp up, it adds some much needed texture to the taco filling. Third, it just makes the meat stretch out further.
Ingredients
2 pounds chorizo, preferably from a butcher, removed from the casing
1 medium russet potato, grated (you can peel it if you want, I don’t bother. I like the skin). You can also use about 1 cup of frozen shredded hash browns. They also work great.
1 medium onion, chopped
salt and pepper
tortillas of your choice
cilantro, queso fresco or other cheese, lettuce, salsa, onions, or whatever the hell else you want to garnish
Directions:
Add the chorizo, potato, salt, pepper, and chopped onion to a skillet and saute until the meat is browned and the potatoes fully cooked. If you want, keep cooking until the potatoes turn crispy.
Eat with your chosen garnish on tortillas!
eatbensmeat 