Rick's Potato and Chorizo Tacos with Avocado Salsa

12 tacos

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.


  • 3 medium red-skin boiling or Yukon gold potatoes (about 1 ½ pounds), peeled and cut into ½-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


  1. In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.

  2. In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.

  3. Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.

  4. Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.

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