you can buy chorizo a couple of different ways; there's the smoked spanish chorizo sausage often found chopped and mexican chorizo which is more of a ground sausage. so, since it's brian's week of taco madness, i let him choose and he picked the mexican stuff. you could use either for this recipe. if you grab the smoked stuff (or the better stuff in my opinion), simply slice it as you would andouille sausage, heat in a saute pan and add as i do below with the ground stuff.
chorizo, potato & avocado tacos
1 1/2 lbs chorizo
2 small potatoes, sliced thinly with skins on
3 tbs olive oil
1 avocado, sliced
1/2 c queso fresco or queso blanco, crumbled (mexican cheese)
8 corn tortillas
salt & pepper
1. heat olive oil over saute pan. once hot, add sliced potatoes and a generous amount of salt and pepper. cook stirring occasionally for 25-30 minutes or until brown. set aside.
2. heat chorizo in saute pan breaking up with a wooden spoon. cook for 10 minutes. drain grease.
3. heat up corn tortillas in microwave for 20-30 seconds until soft.
4. assemble tacos with chorizo followed by potatoes, cheese and avocado.
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