22
23
Potato and Chorizo Tacos
Serves:
4
Prep Time:
10 minutes
Cook Time:
15 minutes
Make Ahead:
Uncooked chorizo mixture can be made up to 1 day ahead, covered
and refrigerated.
INGREDIENTS
12-oz. ground pork
3 tbs. cider vinegar
2 garlic cloves, very finely chopped
2 tbs. chili powder
1 tbs. sweet paprika
1/8 tsp. cayenne
1/4 cup olive oil, divided
1 lb. white potatoes, peeled, cut into 1/4-inch dice
12 corn tortillas, warmed
1 cup shredded green cabbage
1/2 cup Mexican crema, or sour cream
2 oz. queso fresco, crumbled
2 limes, cut into wedges
METHOD
1. In a large bowl, using your hands, mix pork with vinegar, garlic, chili powder,
paprika, cayenne, 2 tsp. of salt, and 1/4 tsp. of black pepper.
2. Heat the Electric Skillet on number 5 heat on dial setting. Add 3 tbs. of oil
and heat until smoking. Add potatoes and cook, tossing and stirring
occasionally, for 20 to 25 minutes, or until very crisp on all sides. Season with
salt. Remove from skillet and set aside.
3. Wipe out skillet and return to number 5 on dial. Add remaining 1 tbs. of oil
and then pork mixture and cook, stirring frequently to break up pork into
small pieces, for about 6 minutes, or until browned and crisp.
4. Add potatoes to skillet with pork mixture and cook for 30 seconds.
5. Serve warm potato and chorizo mixture inside of warmed tortillas and top
with cabbage, crema, and queso. Serve with lime wedges.
Summary of Contents for Dura-Electric Rapid Skillet
Page 17: ......
