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Monday, March 16, 2009

It's Taco Night!

I love the fact that you can make so many different fillings for a taco! And I also love the fact that every time somebody talks about tacos, I want to say "let's go get a taco"...a la Reservoir Dogs & Harvey Keitel (right? It's been awhile since I've actually watched it). You could probably interest me in a taco anytime of day...or night for that matter.
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.
Salsa Verde:
garlic cloves
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.
To Assemble:
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
cilantro- chopped
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!

Would you like to comment?

  1. I suspect I too could eat Tacos at any time of the day or night. I love the neat blender salsa idea too! I wil give it a go.

  2. Awesome post!! I love all your choices. The blender salsa is pure genius!!

  3. Mmmm, this looks so good. It's not even 9am and you have me hungry for tacos!

  4. They look great!
    I wish I could get more Latin ingredients around here. The tacos look really tasty.

  5. I love your recipe. Great site.
    I will be following you. Thanks

  6. Thanks all...tacos are pretty much a staple around my for different kinds in the future :)

  7. Your tacos look wonderful. I love that you made a tomatillo salsa. We make the same kind of salsa but use it for chip-dipping. Thanks for entering my Kreativ Taco Challenge. :)

  8. What a creative taco recipe! It sounds wonderful! I love the tomatillo salsa.

  9. I LOVE taco night! Those look amazing!

  10. omatillos and chorizo--you tease!

  11. I could eat a taco anytime! Your right that they are so versatile. Your salsa looks great. Now I have to go get me a taco... or two!

  12. Your salsa verde looks amazing! Look at all those lovely green vegetables. But the fully assembled tacos are a wonder to behold. I never thought to heat up corn tortillas over an open flame - it's always been a pan (or the microwave if I'm feeling lazy). I love the totally grilled look of them!

  13. YUM! Some boys around here are gonna love me for trying this. Thanks for sharing!