Beef and chorizo tacos
If you have leftovers this is amazing in an omelette
Cooking Instructions
- 1
Start by skinning the potatoe and dicing it. Add to a bowl and season with salt, cumin, chili powder and paprika. Add to a non stick
- 2
In a non stick pan heat some evo in your and add the onions and poblano. Sauté for around 10 minutes or until the onions start to brown. Add the garlic and sauté for a few minutes until fragrant.
- 3
Add the potatoes and turn the heat up to about medium high and cook until they are crispy and set aside.
- 4
In a separate pan add the meat and cook through. Season with cumin, paprika, chili powder and a couple punches of salt. Once the seasoning have toasted with the meat add the potatoe mixture in with about a 1/2 cup of water and simmer until thickened
- 5
Add the cilantro and pull off the heat. Serve on flour street tacos with some pepper jack cheese, homemade pico and a touch of sour cream.
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