Tag: potato

Chorizo + Potato Tacos

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Facebook just keeps getting more evil with age. Like a female.

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Last night, I’m sleepily stalking myself on Facebook & I scroll down & see a list of the years since I’ve joined the dreaded thing. What does a curious kitten do? Clicks on 2008.

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RACHEL – do you not remember that nothing good happened that year?! Nothing at all! Nope – don’t try 2007. My God, don’t you dare click on 2009. Just quit. Turn it off. Close your eyes.

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How does Facebook know the exact way to summarize my years in order to make me feel like a nitwit? Congrats, Zuckerberg, I’m nauseous.

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Lucky for me, I’m just totally ravishing on the internet now. So are these dope tacos.

Don’t forget I’m on insta! @emergingadulteats

 

 

Time: 45 minutes (prep + cooking) | Serves: 8-10 tacos

Ingredients:

  • 1 lb. of chorizo
  • 1 lb. of potatoes, chunked
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 1 tsp. of lemon juice
  • Tortillas, for serving
  • Red cabbage, for serving
  • Cilantro, for serving
  • Feta cheese, for serving
  • 1 tsp. of crushed red pepper
  • S+P, to taste

How to:

  • Preheat oven to 350
  • In a large, oven safe skillet over medium heat, cook chorizo through, about 6-8 minutes, + set aside on a plate
  • Add onion + S+P to the same pan + let soften, about 4 minutes
  • Add garlic + cook for another 1-2 minutes
  • Add potatoes + crushed red pepper + S+P, cook for 10-12 minutes
  • Finish potatoes in the oven for another 6-8 minutes
  • Remove skillet from the oven + add chorizo + lemon juice back to the skillet to let it warm back up
  • Fill a tortilla with some of the chorizo mix + add cabbage + cilantro + feta
  • You will not be able to stop stuffing your pie hole

 

 

Sweet Potato Hash

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Sweater weather is upon us & oh how I hope it never leaves. To celebrate, I knew I’d make a mountain of potatoes for dinner.

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I’m so grateful God created a healthy(ish) potato option for us carb-loving humans.

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This pan of glory is very similar to my stuffed sweet potatoes. Just a tad easier to curl up with on the couch & devour.

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Feel free to play around with the veggies. Add whatever your little hearts desire!

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Easy, breezy, delectable, potato girl. <— New tagline, me thinks.

Serves: 4

Time: 30 minutes (prep + cooking)

Ingredients:

  • 3 large sweet potatoes, peeled + cut in chunks
  • 1 white onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, diced
  • 1 can of mexican corn
  • 1 can of black beans
  • 2 tbsp. of olive oil
  • 1 clove of garlic, minced
  • 1 tsp. of nutmeg
  • 2 tsp. of cumin
  • Cilantro, for serving
  • Mexican cheese, for serving
  • S+P, to taste

How to:

  • Heat 1 tbsp. of olive oil in a large skillet over high heat and add potatoes + nutmeg + S+P
  • Cook for 10-12 minutes stirring often, until fork tender
  • While potatoes cook, heat 1 tbsp. of olive oil in a different skillet over medium-high heat
  • Add garlic + onions, cook until fragrant
  • Add pepper + jalapeno, cook for 2-3 minutes
  • Add corn + black beans + 1 tsp. of cumin + S+P, cook for additional 2-3 minutes
  • Add veggies to the potato skillet once potatoes are done cooking
  • Add 1 tsp. of cumin + S+P, cook for additional 2-3 minutes
  • Serve with a sprinkle of cheese + cilantro