So after getting Rick Bayless' cookbook as a gift and testing out some of the simpler recipes, I decided to take it a step further and try one of the more complicated ones, which really wasn't more complicated so much as more ingredients... and more chopping! haha.
Potato-chorizo tacos
3 medium red-skin potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
8 ounces Mexican chorizo sausage, store-bought (casing removed if there is one)
1 small white onion, diced up nice and tiny
2 poblano (or red bell) peppers, roasted and peeled - I used 1 poblano and 1 red bell pepper, cut into ¼ inch slices.
Vegetable oil
12 warm, fresh corn tortillas (you can use flour, but I prefer corn, and so does Rick Bayless, so I must be doing something right!)
For the avocado salsa (aka guacamole - also for reference, I should've just bought this):2 large ripe avocados1 garlic clove 10 sprigs of cilantro
So, first and foremost, we chopped the onion and cilantro. Then we cooked the chorizo in the skillet for about 5 minutes until it was nice a crumbly, and set it aside in a bowl to re-use the skillet until it was time to add the chorizo back in.
Then the pepper roasting began! Zack used a method I like to call blow-torching. The cookbook recommended using an open flame so this seemed like a natural thing to do. It also said you can use an electric ovens broiler if that’s all you have, you just need to watch and rotate the peppers so they cook evenly. You want to blacken up the peppers completely, until they look something like this…
Then, you want to put the charred peppers into a plastic bag to let the peppers get nice and soft, to make taking off the skin that much easier. It takes about 5 minutes. Once they feel nice and squishy, take then out, peel off the charred-ness under cool running water, chop off the stem and take out the seeds, then chop those suckers up like you would do for peppers in fajitas, into long thing slices.
The next step is to grab the chorizo-ed skillet, empty except for oily chorizo remnants. Add about 2-3 tablespoons of oil at medium heat and throw in your onions.
Once they are translucent, which takes anywhere from 2-5 minutes depending on how big your onions are, you want to add the potatoes and cook for another 5 minutes.
After they’re nice and even more tender (remember you’ve already cooked these guys! Cooking them on the stovetop with the onions, is just to brown them up a bit).
Which includes cooking the tortilla’s and making the guacamole. I recommend doing the tacos LAST. To make the guac, it’s the easiest thing in the world. Take the avocado that’s been peeled and pitted, throw it in a blender or food processor with the cilantro and the clove of garlic and get it nice and smushed up, but still chunky.
To cook the taco shells, take out as many as you need, we used 6. Wrap them in a damp paper towel, and put them into a plastic bag that isn’t sealed but is folded over to somewhat steam up. Microwave them for 5 minutes, and they should be good to go. And watch out when taking them out because those suckers are HOT!
Then all that’s left to do, is enjoy!
Potato-chorizo tacos
3 medium red-skin potatoes, peeled and cut into 1/2-inch cubes (about 2 cups)
8 ounces Mexican chorizo sausage, store-bought (casing removed if there is one)
1 small white onion, diced up nice and tiny
2 poblano (or red bell) peppers, roasted and peeled - I used 1 poblano and 1 red bell pepper, cut into ¼ inch slices.
Vegetable oil
12 warm, fresh corn tortillas (you can use flour, but I prefer corn, and so does Rick Bayless, so I must be doing something right!)
For the avocado salsa (aka guacamole - also for reference, I should've just bought this):2 large ripe avocados1 garlic clove 10 sprigs of cilantro
So, first and foremost, we chopped the onion and cilantro. Then we cooked the chorizo in the skillet for about 5 minutes until it was nice a crumbly, and set it aside in a bowl to re-use the skillet until it was time to add the chorizo back in.
Then the pepper roasting began! Zack used a method I like to call blow-torching. The cookbook recommended using an open flame so this seemed like a natural thing to do. It also said you can use an electric ovens broiler if that’s all you have, you just need to watch and rotate the peppers so they cook evenly. You want to blacken up the peppers completely, until they look something like this…
Then, you want to put the charred peppers into a plastic bag to let the peppers get nice and soft, to make taking off the skin that much easier. It takes about 5 minutes. Once they feel nice and squishy, take then out, peel off the charred-ness under cool running water, chop off the stem and take out the seeds, then chop those suckers up like you would do for peppers in fajitas, into long thing slices. 
The next step is to grab the chorizo-ed skillet, empty except for oily chorizo remnants. Add about 2-3 tablespoons of oil at medium heat and throw in your onions.
Once they are translucent, which takes anywhere from 2-5 minutes depending on how big your onions are, you want to add the potatoes and cook for another 5 minutes. 
After they’re nice and even more tender (remember you’ve already cooked these guys! Cooking them on the stovetop with the onions, is just to brown them up a bit). Then you want to add the peppers and the chorizo, stir it up a bit and throw a lid on it, turn the stovetop down as low as you can, and get to workin’ on the rest of the dish!
Which includes cooking the tortilla’s and making the guacamole. I recommend doing the tacos LAST. To make the guac, it’s the easiest thing in the world. Take the avocado that’s been peeled and pitted, throw it in a blender or food processor with the cilantro and the clove of garlic and get it nice and smushed up, but still chunky. 
To cook the taco shells, take out as many as you need, we used 6. Wrap them in a damp paper towel, and put them into a plastic bag that isn’t sealed but is folded over to somewhat steam up. Microwave them for 5 minutes, and they should be good to go. And watch out when taking them out because those suckers are HOT!
Then all that’s left to do, is enjoy!
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