Potato, Chorizo, and Spinach Tacos

20130918-266843-dinner-tonight-chorizo-potato-spinach-tacos.jpg

[Photograph: Nick Kindelsperger]

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Potato, Chorizo, and Spinach Tacos

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Potato, Chorizo, and Spinach Tacos

Ingredients

  • 1/2 pound small red potatoes, cut into 1/2-inch cubes (about 2 cups)
  • 2 tablespoons canola oil, divided
  • Kosher salt
  • 1/2 large white onion, chopped (about 3/4 cup)
  • 8 ounces fresh Mexican chorizo
  • 5 ounces fresh spinach, rinsed and finely chopped
  • 12 corn tortillas, warmed
  • 2 ounces queso fresco or feta cheese, crumbled
  • Handful fresh cilantro, stems removed, leaves chopped
  • 2 limes, quartered

Procedures

  1. 1

    Toss cubed potatoes in a medium-sized and microwave-safe bowl with 1 tablespoon canola oil and a pinch of salt. Cover bowl with plastic wrap and transfer to the microwave. Cook on high for 3 minutes, and then carefully shake the contents of the bowl. Place back in the microwave and cook until potatoes are tender, about 2 minutes longer. Set aside.

  2. 2

    Meanwhile, heat remaining tablespoon of canola oil in a large cast-iron skillet over medium heat. Add onion and cook until soft but not browned, about 3 minutes. Add chorizo and cook, stirring often with a wooden spoon, until the chorizo just starts to brown, 3 to 5 minutes.

  3. 3

    Stir in potatoes and cook until lightly browned, about 3 minutes. Add a handful of spinach and stir occasionally until the leaves wilt enough for you to add more. Continue process until all of the spinach has been added. Continue cooking until the spinach cooks down to something resembling a sauce, about 3 minutes. Taste and season with additional salt if needed.

  4. 4

    Serve with warm tortillas, quest fresco, cilantro, and lime wedges.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: