The Recipe

Rick's Potato and Chorizo Tacos with Avocado Salsa

Name: Rick's Potato and Chorizo Tacos with Avocado Salsa
Yield: yield:Makes 12 tacos
Ingredients: 3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups); Coarse salt; 1 pound Mexican chorizo sausage, casing removed; 1 small white onion, finely chopped; 3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped; 1 clove garlic; 1 jalapeno, stemmed; 1 large ripe avocado, peeled and pitted; 12 soft cornmeal tortillas

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Rick's Potato and Chorizo Tacos with Avocado Salsa

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Ingredients

DESCRIPTION

For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole dish.

INGREDIENTS

3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)
Coarse salt
1 pound Mexican chorizo sausage, casing removed
1 small white onion, finely chopped
3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
1 clove garlic
1 jalapeno, stemmed
1 large ripe avocado, peeled and pitted
12 soft cornmeal tortillas

DIRECTIONS

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NUTRITION