Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Rick's Potato and Chorizo Tacos with Avocado Salsa 3.8 (45) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions 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. 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. 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. 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. Rate it Print