Wow - can you believe it's the first day of November? We were talking over coffee this morning and comparing calendars. As we looked at the next couple of months in two week increments, ie 2 weeks until Veteran's Day, then 2 weeks till Thanksgiving, then 2 weeks until finals week at U of A, 2 weeks until Christmas and so on, it seems that before we know it, we'll be heading back up I-5 for Oregon.
I know - it won't happen that quickly, but it sure is true that time goes a lot faster as you get older!
Not knowing what our Halloween evening would bring, we decided on a quick and simple dinner last night that could survive interruptions. Loaded up with spicy chorizo and crispy fried potatoes, these tacos fit the requirments to a "T". Enhanced by all the "withs" including some fresh tomatillo salsa that took all of 3 minutes to whip up, and rounded out with guacamole, grated cheese and a fresh mango salsa just for something different, it was dinner in a jiffy on a warm autumn night. Best of all, leftovers will be great on a salad or with eggs for breakfast later in the week. Bonus!
Chorizo Potato Tacos with Fresh Tomatillo Salsa
(Adapted from Rick Bayless, Mexico One Plate at a Time)
3 medium sized red skinned potatoes, peeled and cut into 1/4 inch dice
1 Tablespoon vegetable oil
1 pound Mexican chorizo sausage (I used pork)
1 medium onion, finely chopped
Diced sweet onion
Heat large heavy skillet over medium high heat. Add vegetable oil and heat until shimmering. Add potatoes and cook without stirring for 4 minutes, or until golden brown on the bottom. Toss potatoes and continue to cook for additional 5 or 6 minutes until potatoes are browned on all sides and cooked through. Remove to bowl and set aside. Add onions to pan and cook for 2 minutes or until just starting to get soft. Add chorizo. Cook crumbling until cooked through (about 10 minutes). Return potatoes to pan and cook for additional 2 to 3 minutes. Serve on corn tortillas with assorted condiments.
Fresh Tomatillo Salsa
8 ounces (about 5 or 6) tomatillos, husked and rinsed
2 serrano chiles
1/4 cup cold water
1/4 cup chopped sweet onion
Roughly chop tomatillos and chiles. Place in bowl of food processor and pulse, adding water as required to make a coarse puree. Taste for seasoning and add salt as required. Move to a serving dish and fold in chopped sweet onion.