October 31, 2010

Chorizo, Potato & Mushroom Tacos

Cooler temperatures have finally arrived in St. Louis. Up until this week, it's been so warm I am still picking sungolds from our garden and a tiny pink rose is blooming in our backyard. Nevertheless, a chill is in the air and we've had to turn on the heat. And, around here that means 'tis the season for comfort foods...hearty breakfasts, soups, roasts, casseroles, pastas...

And, man, do I need some comfort! We've had some very sad & upsetting things happening in our extended family. I won't go into details here, but it boils down to some all out fucking batshit craziness. Nothing is as it was seven months ago. Our hearts are broken.

But, all the drama just makes me appreciative of the good things in my life. Jerad and I are sticking together through this, stronger than ever. We are making big plans for our new little family. We have fantastic friends who are supporting and encouraging us. Our jobs are both going well. We finally got our 100-year-old wooden house painted and are in the middle of building a new front porch (it was literally falling down). 

Of course, through it all, we continue to eat well. I still believe that you cannot live well if you have not dined well. To promote such wellness, Jerad recently made these tacos for dinner.

Chorizo, Potato, and Mushroom Tacos
from Rick Bayless's Mexican Everyday

serves 4
12 ounces fresh Mexican chorizo, casings removed
1 medium white onion, halved and sliced into rings
6 ounces shiitake mushrooms, stemmed and sliced about 1/2 inch thick
12 ounces potato, grated on the large holes of a grater
1/2 cup loosely packed chopped cilantro
12 warm corn tortillas
  • Crumble the chorizo into a large nonstick skillet set over medium heat.  Cook, stirring often to break up large clumps, until some of the fat starts to render and the sausage looks half-cooked, about 4 minutes.
  • Increase the heat to medium-high, and add the onions and mushrooms.  Cook, stirring constantly, until they begin to soften, about 3 minutes.
  • Sprinkle the grated potato over the mixture, and cook until the potatoes are soft, about 3 minutes, stirring often.  Reduce the temperature if the potatoes start to brown before they soften.  Taste and season if necessary - some chorizo is seasoned highly.
  • Scrape the mixture into a serving bowl and sprinkle with the chopped cilantro.   Serve with warm tortillas, salsa, & queso fresco.


ashby said...

Holy shit, those look amazing.

Anonymous said...

I hope things are getting better for you, Kelly. Your comments here sound dire. Hang in there.

Abby said...

Great looking dish! Make me hungry!