Rick Bayless Tacos: Potato-Chorizo Tacos
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You’ve seen me include some version of this ubiquitous Mexican preparation in other places, but it deserves a place here for several reasons. First, it’s just …
I happened to have left over Mexican chorizo and other ingredients for this dish after making a Huevos Rancheros breakfast—my husband’s favorite—last weekend, so I tried the recipe, not exactly as you proceeded through the steps but with all the right ingredients. We just had it for dinner tonight, and it was superb. This is going to become a regular in our house. ¡Mil gracias!
We usually have chorizo con papas in Pambazos or Tacos acorazados ( shell tacos) which is a bed of rice in the tortilla with topic of your choice
Please for the love of god fix the sandwiches in your Chicago airport monstrosity, they're fucking awful.
This dude knows his stuff 🧡🧡👍👍👍
"If that doesn't make you hungry … you must be dead!" Delicious!
11 people voted thumbs down. What is people's problem? It's a cool recipe for potatoes and chorizo tacos.
Looks great
My mouth is watering :)'
Great job Rick. This brings back my many trips to Mexico. You now have a new follower. Thanks R Bayless. God bless!!
Off topic my cousin took me to a texmex restaurant they had a creamy green chili sauce how do you make something like this
Rachel Ray should take notes from this guy
! A bean taco is only boiled beans a tasteless corn Tortilla and a bottle of Chile! !!! Yum
Supermarket Chorizo is always impossible to cook. Can't be authentic Chorizo
This is one of my go to recipes, except I use butternut squash in place of potatoes. A+
I could eat this breakfast, lunch or dinner!!
Oooooh… add some scrambled eggs to that and its an amazing breakfast!
Wonderful, very authentic. Hey that beer is my favorite
Thanks, Rick!!!!😊😀😁
Excelente
I grew up with my mother watching Rick on pbs and he was the best part of my family’s daily routine. He was on when I came home from school along with a few other cooks then we got to snack and watch some 90’s Nickelodeon then Judge Judy lol while we did homework lol I miss my childhood.
Btw we got to eat on the weekends “chorizo breakfast burritos” which was half chorizo potato’s eggs and cheese and the other half burritos were just chorizo and egg and cheese
In Chicago and in Oakland California, I found, occasionally, a dry-cured chorizo in the carnecerias that had to be soaked to remove the casing. While frying, I had to chop the chorizo with a spatula in order to break it up. I first bought this at a Super-Mercado on Chicago Ave near Ashland more the 40 years ago.
It was amazing. I think, though, that perhaps it was not exactly sanctioned by the local health departments; it is always surreptitiously displayed, and to this day, no matter who I've asked, I have not found much about it. It reminds me of saucisson secco only spicier and more vinegary.
Anybody out there know about this?
By the way Rick, my mom says hey!
Nice Job, Rick!
I been cookin fer more than 50 years, includin lotsa year professionally,commercially, an institutionally… Always out there, learnin new stuff, twists, etc.
That keeps it fun, an gives me more colours on my pallet to paint with… 😉
Rick, what you recommend for a ratio between chorizo and onion/potato? 75/25 or more 50/50?
Look you're still missing it you're not cooking like a Mexican abuelito not as bad as Rachel Ray but you're not doña Lupe in Guadalajara you're a gringo