Monday, November 9, 2015

Chorizo, Mushroom & Potato Tacos with Roasted Pineapple & Tomatillo Salsa

Every "Taco Tuesday" on Instagram I find myself drooling over people eating tacos and I don't know why I'm not eating tacos for dinner. I get serious taco envy. So this week I joined the masses and made these delicious tacos. Like seriously delicious tacos. They are spicy and sweet and salty- everything a good taco should be! 

What makes these so good is the use of real chorizo. I went to my local Hispanic store and bought super spicy chorizo sausage and removed the casing for these tacos. If you can do that- I highly recommend it. Try to not use the dried chorizo you find in the cheese section- although good- it won't be the same. And we don't want mediocre tacos- we want damn delicious ones!! 

Chorizo, Mushroom & Potato Tacos with Roasted Pineapple & Tomatillo Salsa 


1 lb chorizo sausage, casing removed
2 cups cremini mushrooms, sliced 
1 tbs cilantro minced
Cotija cheese (optional for serving) 

2 cups potatoes, skin on and diced small 
1 cup yellow onion, minced 
2 garlic cloves, minced 
Juice of 1/2 lime plus extra slices for serving 
Corn tortillas for serving 

1/2 tsp salt plus 1/2 tsp salt 
1 tbs canola oil 

Large sauté pan
Wooden spoon 
Small pot filled with cold salted water 
Measuring cups/spoons
Cutting board 
Chopping knife 


2.5 cups pineapple, roughly chopped
2 tbs cilantro, packed and roughly chopped 

2 1/2 cups tomatillos, leaves removed and quartered 
Juice of 2 limes (about 4 tbs) 
1 large garlic clove, skin on 
1/4 cup water 
1/2 small jalapeño deseeded (optional) 

1/4 tsp ground cumin 
1/4 tsp plus 1/2 tsp salt
1 tbs canola oil 

Medium baking tray lined with aluminum foil 
Blender/food processor 
Cutting board
Chopping knife
Measuring cups/spoons 

For the salsa:

Preheat oven to 350 degrees for salsa. 

Place pineapple, tomatillos, garlic and jalapeño if you're using on the prepared baking tray. Sprinkle with canola oil, 1/4 tsp of salt and 1/4 tsp of ground cumin. Place in oven and roast for 25-30 minutes or until tomatillos are softened and pineapples have some color. Remove from oven and allow to cool for 5 minutes.

Squeeze garlic out of skin and place that along with the rest of the roasted ingredients into the food processor or blender. Add 1/4 cup of water, juice of 2 limes, cilantro, 1/2 tsp of salt and pulse until you get desired consistency. Pour into container and refrigerate until ready to use. This will keep for a week in the fridge. 

For the tacos: 

Add diced potatoes into cold salted water in pot. Put over medium to high heat and bring to a boil for 8 minutes or until just before al dente. Drain and put aside.

Heat canola oil over medium heat. Add the onions and minced garlic. Cook for a few minutes and then add the mushrooms. Cook for about 5 minutes before adding the par boiled potatoes. Sprinkle everything with 1/2 tsp of salt. Continue to sauté and stir occasionally for a few more minutes. 

Add the chorizo sausage with casing removed. Use your wooden spoon to break up in the pan. Cook for 8-10 minutes or until chorizo is cooked through. Sprinkle with 1/4 tsp of salt and stir. Squeeze half a lime juice on top and sprinkle with cilantro before serving. 

Serve tacos on corn tortillas with extra cilantro, lime juice and cotija cheese or crumbled queso fresco. Enjoy!! Xo

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