With very few ingredients, this dish is big on flavor and texture. I will definitely be making it again.
Here's how I prepared it:
Adapted from Project Foodie
- 1 tablespoon olive oil
- 1 pound yukon gold potatoes (the original recipe says to peel the potatoes, but I'm lazy and don't like to peel potatoes, so I didn't)
- 1 pound bulk Mexican chorizo (or casings removed)
- 1/4 cup cilantro, chopped
- 1/2 cup queso fresco
- 1/2 cup guacamole (I used already prepared guacamole from Whole Foods)
- Corn tortillas
Cut potatoes into 1/2 inch dice and boil until tender, about 5 minutes. Drain.
In a saute or cast iron pan, heat olive oil and then add chorizo. Once chorizo is mostly cooked, add potatoes and let flavors meld. Once chorizo and potatoes are crispy, serve on softened corn tortillas and top with cilantro, queso fresco and guacamole.