Posted a picture on Facebook and had a few requests for the recipe. Context: I was just using up stuff I had laying around. There wasn't, like, a guiding philosophy. Other than to make it good. I made it for two but have scaled up to make it for 4. I was winging it while I was making it so the measurements aren't exactly precise ('cause if I wanted precision I'd bake something).
It works because of the balance of the flavors. The heaviness of the chorizo and potatoes is offset by the sweet peppery flavor of the mango and the fresh burst from the pickled jalapeño and onions. And cream and feta are just yummy. As with any recipe, don't let it become limiting and do some substituting if you feel like it. Like, if you don't have champagne vinegar, a white or white wine vinegar will work just fine. A red wine or balsamic vinegar might be a little bit much. I had parsley laying around, but cilantro is a better choice. A crumbly Mexican cheese could replace feta. Lime juice or blood orange juice would be great replacements for the lemon. Just go for a balance of body and freshness, heat and sweet. Play around. Have fun.
- 4 good sized chorizo links, casing removed and broken up
- 1 lb new potatoes, diced
- 3 tbsp canola oil
- 2 tbsp white wine
- 1 white onion, thinly sliced
- 1 jalapeno, ribs and seeds removed, small dice
- 1 lemon, juiced 1 mango, diced
- ½ cup champagne vinegar 1 tsp sugar crema, to taste
- feta, crumbled, to taste
- parsley, for garnish
- salt and ground black pepper to taste
- 24 corn tortillas, warmed
Add the onion and jalapeno to a wide flat bowl. Add vinegar, lemon juice and sugar. Stir it up well and set aside for 20-30 minutes. Set the oven to 200° . Warm up the tortillas. I recommend two per taco so the taco doesn't disintegrate upon serving. Leave them in for 3-5 minutes then stack and wrap in a kitchen towel to keep them warm. Put the potatoes in a pot, cover with cold water, and set over high heat. Let them boil for five minutes. Drain and set aside. Put a big skillet over medium-high heat and add oil. When its good and hot, add potatoes. Add salt and pepper and press down with the back of a spatula. Let it go for a few minutes so it starts to brown. Break up the chorizo and add to the pan. Give it a good stir. Come back to this occasionally and stir well. Its going to go for 7-10 minutes. Right before its ready to serve, deglaze with the white wine and scrape the brown bits from the bottom of the pan. Dice up the mango and set aside. Same with the cilantro. Plate it up. Stack two tortillas, put a healthy spoonful of chorizo potato mixture in the center, add a few pieces of mango, some of the pickled onion and jalapeno mixture and a tbsp or less of crema. Garnish with feta and parsley and serve. I have plenty of "let's use up some stuff" experiments that go south. This one seemed to work out pretty good.