Dinner Tonight: Chorizo, Potato, And Mushroom Tacos Recipe

• 6 ounces fresh chorizo, casings removed
• 1/2 tablespoon canola oil
• 1/2 onion, sliced
• 3 ounces mushrooms (I used cremini)
• 2 small red skinned potatoes, peeled and grated
• Cilantro
• Tortillas
• Salt
• Salsa

1. Cook the chorizo in a skillet over medium heat, breaking up the chunks with a wooden spoon, for about 4 minutes
2. Turn the heat to medium-high, add the oil if the chorizo has leaked off any of its own, and toss in the onion and mushrooms. Cook for 3 minutes, stirring occasionally.
3. Add the grated potatoes. Cook for another 5 mintues or until the potatoes are soft, stirring occasionally. Season with salt.
4. Serve with some warm tortillas and top with some salsa and cilantro.

fresh chorizo, canola oil, onion, mushrooms, red skinned potatoes, cilantro, tortillas, salt, salsa

Taken from www.seriouseats.com/recipes/2008/03/dinner-tonight-chorizo-potato-and-mushroom-tacos-recipe.html (may not work)