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LOCATION: Recipes >> Mexican >> Potato Tacos 01

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Chorizo-Potato Tacos

1 medium-small potato
1 Anaheim or New Mexico chile (or more, to taste)
2 links Mexican chorizo
corn tortillas
shredded Monterey jack cheese
shredded lettuce (optional)
diced fresh tomato (optional)

Steam or boil the potato. Roast the chile with an electric broiler
or over a flame. Place in a paper sack, seal tightly and put in
freezer. In about 5 minutes, remove from freezer and peel the skin
from the chile. Remove seeds. Dice flesh. Dice potato large.
Place chorizo, potato and chile in microwave-safe bowl. Microwave,
stirring occasionally, until chorizo is thoroughly hot.

Steam a tortilla. If you don't have a steamer, wrap the tortilla
in wet paper towels and microwave. Spoon some chorizo mixture into
the warm tortilla. Top with lettuce (optional), cheese and tomatoes
(optional). Continue preparing tacos in this fashion as you consume.
Delicious.

I find that making the filling in advance and refrigerating makes
for (more or less) a week of delicious quick lunches. Heat up the
filling and steam a tortilla at the same time, then shred cheese
right on top.

Serves 4 (2 tacos apiece).

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