Guest Author - Vanette (Vannie) Ryanes
12 ounces Mexican chorizo sausage*, casing removed (about 1 1/2 cups)
1/2 cup finely chopped onions
1 cup (about 4 ounces) diced, husked (but nor peeled) fresh tomatillos*
2 serrano chiles or 1 medium jalapeno chile, stemmed and coarsely chopped
1 large clove garlic, coarsely chopped
1 large avocado, halved, seeded, peeled and sliced
12 (6 or 7-inch) corn tortillas, warmed
1 pound (3 medium) potatoes, cut into 1/2 inch dice
Salt
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1. In 3-quart saucepan, bring 1 quart water to boil.
2. Add potatoes and 2 teaspoons salt; cook covered, 10 to 12 minutes until just tender. Drain.
3. In large nonstick skillet over medium heat, break up sausage and saute with onions about 10 minutes, stirring occasionally, until sausage is cooked through and onions are tender. Drain and discard excess fat.
4. Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm.
To make Avocado Salsa, add tomatillos, chiles and garlic to container of electric blender or food processor; pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend until almost smooth. Season with salt to taste. Fill tortillas with potato mixture; accompany with salsa.
Serves 4
Adapted from Chef Rick Bayless, Frontera Grill, Chicago
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*Tomatillos are available in Mexican and Spanish grocery stores and some supermarkets.
*Chorizo sausage is made from pork that has been cut into large pieces and seasoned with chili and paprika. The Spanish paprika used is what makes this sausage special. Check out our herb and spice charts for information.
