finally my life is starting to get into order again, which means new recipes for the blog! this week's gem began in the kitchen of rick bayless. i was lucky enough to work a few blocks from his restaurants in chicago and ate there several times. i even blew my entire football pool winnings one week on a dinner at topolobampo. believe me, it was worth every penny of the $150 that was spent. so when i learned rick bayless was going to be on "top chef masters" needless to say i was thrilled!
they had an elimination challenge to make street food using animal parts we americans don't normally eat. rick did tacos with tongue. as much as he's a master chef, i can't say i wanted to go run out and try tongue. i did, however, want to try his recipe using something else for meat. with trial and error, i was able to reduce the recipe to a 2 person (with a bit of leftovers) serving size and i originally began to make it with beef steak. it was great - until one time i was craving these tacos and adding the steak was out of the food budget that week. it turned out i didn't even miss it! the funny thing is i'm not a fan of chorizo, avocados, or pecorino romano but together they are DIVINE! i *promise* you these tacos have so many flavors to experience, your tongue won't be missing anything. ;)
1 lb bacon
1 white onion, diced
1 lb chorizo, casing removed
2 large potatoes, cubed
pecorino romano (or queso anejo)
1 medium red onion, thinly sliced
white corn tortillas
3 tomatillos, husked, rinsed and quartered
1 large white onion, finely diced
1. very lightly boil potatoes in salted water. set aside to cool.
2. make the guacamole: puree the tomatillos and jalapeños. mix that into the avocados. add onion. add cilantro and salt to taste. put in refrigerator to chill.
3. in a bowl, cover the red onion with very cold water. salt generously. let stand for 10 minutes and drain.
4. fry the bacon. remove and blot. cook the onions in the bacon fat to carmelize. in a separate pan cook the chorizo until cooked through and browned.
5. chop the potatoes into small cubes (about 1/2"). add the potatoes and chorizo to the onions and cook until crusty like hash browns.
6. warm tortillas on a slightly oily griddle. layer tacos with the hash mixture, a couple of strips of bacon, guacamole, red onion, and top with pecorino romano.
makes about 6-8 tacos. enjoy! =)
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