Okay, so here are the ingredients for my Tacos de chorizo, papas y verdes:
I start by making a quick blender salsa. I don't have any exact measurements for anything, because this is just one of those meals that you throw together from what you have around.
Wash the veggies and put in a pot. Cover with cold water and bring to a boil. Turn heat down and simmer until veggies are tender.
Transfer to the jar of a blender. Add a little cold water, some salt and the cilantro. Blend until smooth. The great thing about making a blender salsa is that you can change the flavors so easily. Try substituting a tomato or two for some of the tomatillos. Add in some dried red chiles to the boiling water. Throw some chiles de arbol in with the green ingredients for extra heat. Boil or roast the veggies for different levels of flavor. Set aside until ready to use. Refrigerate any extra in an airtight container for other uses. This lasts a couple of weeks.
chorizo (fresh Mexican, not cured Spanish-type)
red potatoes, diced
greens (I used turnip), cooked
Start by browning the chorizo in a pan over medium heat.
Cover potatoes w/ salted water. Bring to a boil and cook until just tender.
Once chorizo is cooked, pour into a strainer set over a grease-catcher. Add chorizo back to pan.
Add potatoes and greens to pan with chorizo, mix and heat through.
corn tortillas- heated over open flame on stove (or in pan or microwave if you don't have a gas stove)
table cream (like sour cream, but thinner. If you can't find it, stir a little milk in to regular sour cream until a thin, drizzle-able consistency)
queso fresco, crumbled
Fill hot tortillas with filling and add garnish and salsa. Serve!
If you want some more tasty taco ideas, click your way over to Taco Tuesday on Gloria Chadwick's Foods and Flavors of San Antonio!