YIELD: 24 (2 taco) servings
For Papas con Chorizo:
3 lbs. potatoes, cut in ½” dice
2 Tbps. salt
3 lbs. Mexican Chorizo sausage, casings removed<
1 lb., 8 oz. white onion, finely chopped
For the Salsa de Aguacate:
1 lb. tomatillos, husks removed, chopped
4 garlic cloves
2 to 4 Serrano chiles, stemmed<
2 lbs. ripe avocados, peeled and pitted
salt, as needed
48 corn tortillas, warmed
1. In pot, bring 4 qts. water to a boil; add potatoes and salt. Cook until potatoes are tender, about 10 minutes. Drain.
2. In a large well-seasoned or sauté pan or griddle, sauté chorizo and onion over medium heat until chorizo is cooked through and onion is soft, about 10 minutes. Pour off excess fat. Add cooked potatoes; mash and stir potatoes with spatula until potatoes begin to brown, about 8 minutes. Cover and keep warm until service or chill before use.
3. For the salsa: In food processor, combine tomatillos, garlic and chiles; pulse until finely chopped. Add avocados; process until well blended and mixture is the consistency of a light mayonnaise. Season to taste with salt.
4. For each serving, to order: Heat 2/3 cup papas con chorizo if necessary. Place in 2 tortillas, folding in half. Garnish with about 2 Tbsps. salsa.
Recipe: Rick Bayless, Chicago, Photo: U.S. Potato Board
