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Easy weeknight taco recipe. Chorizo, potato, shiitake mushroom tacos.

Chorizo Potato Shiitake Mushroom Tacos

Chorizo Potato Shiitake Mushroom Tacos, an earthy combination of flavors to bring the taste of Mexico to your table. A quick and easy Taco Recipe.

Course Main Course Dinner
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Adapted from Rick Bayless

Ingredients

  • 12 ounces Chorizo sausage bulk
  • 1 Tablespoon neutral oil, vegetable or safflower
  • 1 medium onion chopped
  • 6 ounces shiitake mushrooms sliced
  • 1 large russet potato
  • 1/2 cup cilantro chopped
  • 12 corn tortillas warmed
  • 3/4 cup Tomatillo Salsa

Instructions

  1. Heat a large skillet over medium heat. Add the oil and the chorizo. Tear the chorizo into chunks before adding. Cook until half cooked, about 4 minutes.

  2. If using cubed frozen hash browns, or fresh cubed potatoes. Cook those separately until cooked through. If using a left over baked potato, cut into cubes and set aside.

  3. Increase the heat to medium high. Add onions and mushrooms, stirring until they are softened. About another 3 - 4 minutes.  

  4. Sprinkle in the potatoes and cook until blended and hot. 

  5. Season with salt if needed. Chorizo can be salty enough. 

  6. Pour mixture into a bowl and serve with warm tortillas. Serve salsa, guacamole, sour cream or hot sauce for garnish.