I am absolutely in LOVE with Jacks Gourmet Sausages and the Mexican Style Chorizo is no exception! This spicy fatty sausage is packed with so many delicious spices, such as garlic, paprika, chili pepper and red peppers. Every bite takes a you on a unique journey like no other kosher sausage can give you and I suggest you run out right now (well, wait until you’re done reading this recipe) to buy your own package. In fact, I think you should buy one of every flavor and try them all. The Hot Italian is my second favorite! I’ve cooked the sausages in so many different ways by adding them to a chili or even just sticking them in a hot dog bun, but my new favorite recipe was inspired by Rick Bayless‘ Potato Chorizo Tacos with Avocado Salsa. That man is the master of authentic Mexican cuisine and I would take his advice in the kitchen any day of the week!
Potato Chorizo Taco Ingredients
Adapted from Mexico One Plate at a Time by Rick Bayless, makes 10-12 tacos
3 red-skin Yukon Gold potatoes, peeled and cut in to 1/2-inch cubes (about 2 cups)
1 package Jacks Gourmet Mexican Style Chorizo (4 sausages)
1 white onion, finely chopped
Avocado Salsa Ingredients
3 medium tomatoes, cut in to quarters
1 garlic clove, peeled
1 jalapeno pepper (I used my homemade candied jalapeno)
1 ripe avocado
12 warm corn tortillas
I actually began by making the salsa so I could set it aside to work on the sausages. In a food processor, I combined the tomatoes, garlic and jalapeno.
I pulsed until everything was finely chopped. I peeled and pitted the avocado and added the flesh to the processor, then pulsed until everything was well blended. Unfortunately, my avocado was less than ripe and I was stuck with only hard avocados so I worked with what I had.
The salsa wasn’t creamy like I would have liked but delicious none the less. So you can basically use whatever avocado you have on hand and you will create a fantastic avocado salsa.
Now that the salsa was ready to go, I began working on the chorizo and potato filling. Yum! I brought a saucepan of water to a boil and added the cubed potatoes and salt to the water. I simmered until the potatoes were fully tender, about 10 minutes. I drained the potatoes and moved on to the meat. Since I wanted a crumbly texture for the sausage, I had to break it up by hand before cooking since this specific sausage won’t break up with just a spoon.
In a nonstick skillet, I combined the crumbled chorizo and onion, stirring regularly until the onion was soft and the sausage was cooked through.
I added the potatoes to the skillet and continued to cook over medium heat. I stirred often until the potatoes began to brown, around 8 minutes.
As the mixture cooked, I mashed everything together a little with the back of a spoon so it almost looked like a hash.
I warmed up the packaged corn tortillas in the microwave by placing them on a paper towel and warming for 15 seconds. I spooned the warm chorizo filling in to the center of each tortilla and added some of the avocado salsa over the top. The mild red potato cut some of the incredible spice from the Mexican style chorizo and the cool salsa added some extra creamy texture.
After eating 4 potato chorizo tacos, I was stuffed and happy! Jacks Mexican Style Chorizo gave these tacos the perfect amount of heat and spice and left me satisfied with a mild burn that lingered for a little while. If you don’t like heat, you can try one of Jacks mild sausages in this recipe instead. Enjoy!