Preparation Time: 20 minutes
Cooking Time: 20 minutes
1 pound (3 medium) Sierra Rose® potatoes,
cut into 1/2 inch cubes
12 ounces Mexican chorizo sausage,
casing removed (about 1-1/2 cups)
1/2 cup finely chopped onions
2 teaspoons salt (optional)
1/2 cup shredded cheddar cheese
8 (6 or 7-inch) corn tortillas, warmed
In medium saucepan, cook potatoes, covered, in 2 inches boiling water, about 10 minutes or until
just tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly.
In large nonstick skillet over medium heat, break up sausage and sauté with onions about 10
minutes, stirring occasionally, until sausage is cooked through and onions are tender. Drain and
discard excess fat. Add potatoes to skillet; cook and toss until potatoes begin to brown. Keep warm.
To make avocado dressing: add tomatillos, chiles and garlic to an electric blender or food processor;
pulse on and off, scraping sides of container as needed, until finely chopped. Add avocado; blend
until almost smooth. Season with salt to taste.
Fill tortillas with potato mixture; top with avocado dressing, cheese, and accompany with salsa.
Courtesy of United States Potato Board
Copyright © 2008 Discovery Garden's
1 cup (about 4 ounces) diced,
husked (but not peeled) fresh tomatillos
2 serrano chiles or 1 medium jalapeno chile,
stemmed and coarsely chopped
1 large clove garlic, coarsely chopped
1 large avocado, halved, seeded, peeled and sliced