Sometimes we all need simple food. Whether you’ve been up all night with a sweet little girl who just loves to chat at 2am (not me, of course…) or you’ve been working overtime at work and have no time to cook, I think we can all relate to being too busy to pull together a complicated meal.
Fortunately, simple doesn’t have to be flavorless or boring.
The key to making simple meals that still pack a great flavor punch is to focus on one or two ingredients that bring big flavors to the table. Chorizo (a spicy Mexican pork sausage) is currently at the top of my list. I found a stand at the local farmer’s market that sells some amazing fresh chorizo (no hormones, no nitrates, etc…). It’s got lots of great smokey flavor and a little bit goes a long way. Combined with a few potatoes and onion, it makes a great filling for tacos.
I pulled this dish together quickly for lunch one day, but it’s versatile enough for breakfast or dinner, too. Add some rice and beans or a green salad with a chile vinaigrette, and you’ve got dinner. If you’re in more of a breakfast mood, simply scramble some eggs and add them to your tacos.
Chorizo and Potato Tacos
Serves 2 – 4
- 6 ounces fresh chorizo, casings removed
- 2 medium red potatoes, cut into a small dice (about 2 cups)
- 1 yellow onion, cut into a small dice (about 1/2 cup)
- Kosher salt
- Freshly ground black pepper
- Other taco toppings – sour cream, cheese, avocado, salsa, etc.
Brown the chorizo in a skillet over medium heat, breaking it up with a wooden spoon as it cooks. Once the chorizo is fully cooked (about 6-8 minutes), transfer it to a small bowl, leaving the rendered fat (and flavor!) in the pan.
Add the potatoes and cook for 3 – 4 minutes, until slightly tender. Add the onion and continue to cook until both the potatoes and onion are soft and tender (an additional 4 – 5 minutes). Return the chorizo to the pan and stir to combine. Season with salt and pepper, if necessary.
Serve immediately on tortillas with lettuce and other taco toppings.