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Potato and Chorizo Tacos with Mexican Street Corn
Created by: Howcan Team
Ingredients
- 1 lb chorizo sausage
- 2 large potatoes, diced
- 1 small onion, diced
- 1 bell pepper, diced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 8 small corn tortillas
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/2 tsp chili powder
- 1 lime, cut into wedges
Instructions
- In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and cooked through, about 8 minutes. Remove from the skillet and set aside.
- In the same skillet, add the diced potatoes, onion, and bell pepper. Cook for 5-7 minutes, or until the potatoes are tender and golden brown.
- Add the cooked chorizo back to the skillet with the potatoes and vegetables. Sprinkle with cumin, chili powder, paprika, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes. Remove from heat and set aside.
- In a separate skillet, heat the corn tortillas over medium heat for about 30 seconds on each side, until warm and pliable.
- To assemble the tacos, spoon the chorizo and potato mixture onto each tortilla. Top with shredded cheese and chopped cilantro.
- For the Mexican street corn, preheat a grill or grill pan over medium-high heat. Grill the corn, turning occasionally, until charred in spots, about 10 minutes.
- In a small bowl, mix together the mayonnaise, sour cream, cotija cheese, and chili powder. Brush the grilled corn with the mayonnaise mixture, then sprinkle with additional cotija cheese and chili powder. Serve with lime wedges.
- Serve the potato and chorizo tacos with the Mexican street corn on the side. Enjoy!
The history of Potato and Chorizo Tacos dates back to the fusion of Spanish and Mexican cuisines during the colonial period. The Spanish brought chorizo, a flavorful pork sausage, while the indigenous people of Mexico cultivated potatoes. This delicious combination eventually made its way into the vibrant world of Mexican street food. Today, this dish is a staple in Mexican cuisine, with variations found in different regions. The rich and spicy chorizo pairs perfectly with the earthy flavor of the potatoes, creating a satisfying filling for soft corn tortillas. The tacos are often served with a side of Mexican street corn, grilled and slathered with a creamy, tangy mixture of mayonnaise, cotija cheese, and chili powder. In Mexico City, renowned chef Gabriela Cámara's restaurant, Contramar, is celebrated for its exceptional Potato and Chorizo Tacos. The secret lies in the homemade chorizo, crafted with a blend of traditional spices, and the perfect balance of tender potatoes. The dish is served alongside charred Mexican street corn, creating a symphony of flavors and textures. For the best version of this dish, sourcing high-quality chorizo is crucial. The rich, spicy sausage should be cooked until it's slightly crispy, infusing the potatoes with its robust flavor. Additionally, the Mexican street corn should be grilled to perfection, with a smoky char that enhances its natural sweetness. An alternative method for making this dish involves roasting the potatoes with a medley of spices to add depth to the filling. This variation offers a unique twist on the classic recipe, appealing to those seeking a different flavor profile. Whether enjoyed at a bustling street food stall in Mexico City or crafted in a home kitchen, Potato and Chorizo Tacos with Mexican street corn are a celebration of the diverse culinary heritage of Mexico, blending tradition with innovation to create a truly unforgettable dining experience.
45 min
4
480 calories
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