Chorizo, Mushroom and Potato Tacos

Tacos are always a hit in our house and I love making tacos that are well, not your ordinary taco. Obviously chorizo, mushrooms and potatoes are not something you'd normally expect to find in a taco but believe me when I say this combination works beyond well for some amazing tacos.

The chorizo adds it's own intense flavor so there is no need for any other spices.  Everything about these tacos is delicious-the texture, the flavor, you name it. They are also surprisingly easy to make-perfect for a quick but delicious weeknight meal.

Chorizo, Mushroom and Potato Tacos

12 ounces chorizo, casings removed
1 medium white onion, chopped
6 ounces mushrooms, stemmed and sliced about 1/2 inch thick
12 ounces (about 3 cups) potato (red skin, yukon gold or russet), peeled and coarsely grated
Kosher salt, to taste
Chopped cilantro, to taste
Taco size tortillas, warmed, for serving
Tomatillo Salsa, for serving (or any salsa of your choice)
Grated cheddar or Monterey Jack cheese, for serving

In a large nonstick skillet over medium heat, add the chorizo and cook, stirring often to break up large clumps, until the sausage is half-cooked, about 4-6 minutes.

Increase the heat to medium-high, and add the onions and mushrooms. Cook, stirring constantly, until the vegetables start to soften, about 3-5 minutes.

Add the grated potato into the skillet, and cook, stirring frequently, until the potatoes are soft and cooked through, about 10-15 minutes.  Season to taste with salt.

Transfer the mixture into a serving bowl and add in the chopped cilantro. Serve with warmed tortillas, salsa, cheese and any other desired toppings.

Source: Slightly modified from Rick Bayless, Mexican Everyday