How to Make Tasty Chorizo & Potato Tacos w/ Grilled Peppers

Chorizo & Potato Tacos w/ Grilled Peppers. Chorizo (/ tʃ ə ˈ r iː z oʊ,-s oʊ /, from Spanish [tʃoˈɾiθo]) or chouriço (from Portuguese [ʃo(w)ˈɾisu]) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman antiquity. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other.

The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill. Cook chorizo in a hot skillet until done, or transfer chorizo to a resealable plastic bag and freeze until ready to use. You can have Chorizo & Potato Tacos w/ Grilled Peppers using 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chorizo & Potato Tacos w/ Grilled Peppers

1. Prepare 1 lb of chorizo.
2. Prepare 2 lb of yukon gold potatoes; small dice.
3. You need 3 of jalapeño peppers.
4. Prepare 1 of poblano pepper.
5. You need 1 of green bell pepper.
6. It's 1/2 of yellow onion; minced.
7. You need 2 cloves of garlic; minced.
8. You need 1 T of cumin.
9. Prepare 1/4 t of ground cinnamon.
10. It's 1 C of mango salsa.
11. It's 7 oz of chipotle salsa.
12. It's as needed of vegetable oil.
13. You need as needed of kosher salt & black pepper.

I grew up eating chorizo—hard-cured Spanish chorizo, that is. It wasn't until I moved to Oklahoma that I was introduced to Mexican ground chorizo. Fresh Mexican chorizo uses a chile paste made from vinegar and dried Mexican chiles for a deep, spicy, peppery flavor. The chiles also give you that intense red color that chorizo is known for.

Chorizo & Potato Tacos w/ Grilled Peppers step by step

1. Cover peppers with enough vegetable oil to coat..
2. Add a tiny pinch of salt and place over high heat on the grill. Grill each side until skin chars and begins to loosen. Transfer to a bowl and cover..
3. Cover potatoes with cold, salted water in a large saucepot. Boil until potatoes are easily pierced with a paring knife. Drain. Set aside..
4. Heat a large saute pan. Add chorizo and onions with a tiny bit of vegetable oil. Season. Cook turkey until browned..
5. Add potatoes and garlic. Toss...
6. Add chipotle with a tiny pinch if salt and black pepper. Toss. Reduce until dry, 1-2 minutes..
7. Add mango salsa. Toss. Cook 1 minute. Serve..
8. Variations; Roasted bell pepper trio, sofrito, paprika, smoked paprika, beer, tequila, yellow/orange/red bell pepper, roasted garlic, pintos, black beans, coriander seed, cilantro, lime, crushed pepper flakes, crushed pineapple, mango, peach-mango salsa, grilled pineapple salsa, grilled corn, zucchini, avocado, guacamole, fennel, fennel seed, celery seed, bacon, cayenne, Mexican oregano, kidney beans, chickpeas, chili powder, serrano, ancho chile, clove, mole, eggplant, cheddar, chihuahua, goat cheese, queso fresco, curry, mushrooms, peas, sesame seeds, tamarind, turmeric.

A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Spanish Chorizo is a smoked sausage with a different flavor than Mexican chorizo. A paella pan is recommended for this recipe. The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America.