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.
- 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
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.
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.
Increase the heat to medium high. Add onions and mushrooms, stirring until they are softened. About another 3 - 4 minutes.
Sprinkle in the potatoes and cook until blended and hot.
Season with salt if needed. Chorizo can be salty enough.
Pour mixture into a bowl and serve with warm tortillas. Serve salsa, guacamole, sour cream or hot sauce for garnish.
Calories: 319kcal | Carbohydrates: 60g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Sodium: 350mg | Potassium: 796mg | Fiber: 8g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 9mg | Calcium: 81mg | Iron: 2mg