Mexican Food Week

John and I love eating Mexican food. And I have found a few recipes that are keepers. The one I made this week was Chorizo & Potato Tacos. They are so good! And I finally found a good throw together salsa that worked as well. I even had some Crystal Light mocktail Margarita drink mix so we had margarita drinks as well. What a fun meal!

Here's the Chorizo & Potato Recipe: ( I can't remember what magazine it's from, but it's slightly modified anyway)

Ingredients:

1 lb potatos cut into 1/2 inch chunks (I used russet, the original recipe calls for yukon gold)

1 lb. chorizo (casing removed)

2 T canola oil

1 cup diced white onion

1. Skin, wash and chop potatoes. Boil in a pot of salty water until softened, about 5 minutes. Drain potatoes and set aside to cool.

2. Cook chorizo, breaking up as you go and heat until cooked through, about 10 minutes. Transfer to a paper towel lined plate.

3. Heal oil in same skillet over medium. Add potatoes and onion and cook until browned, about 10 minutes. Stir in cooked chorizo. Mash mixture to desired consistency then season with salt and pepper.

Add whatever toppings you like (salsa, cilantro, cheese, sour cream, avacado).

Homemade Salsa

1 can diced tomatoes with green chiles

1 can diced tomatoes

1/2 white onion

1 jalapeno

1 clove garlic

sprinkle of salt

handful of cilantro

generous squeeze of lime juice

Blend everything together in food processor or blender.