James's Chorizo Potatoes with Avocado Salsa
1 pound potatoes, cut into 1/2 inch dice
salt
12 ounces Mexican chorizo sausage, casing removed, about 1 1/2 cups
1/2 cup finely chopped onions
1 cup diced, husked but not peeled fresh tomatillos
2 serrano chiles or 1 medium jalapeno chile, stemmed and coarsely chopped
1 large clove garlic, coarsely chopped
1 large avocado, halved, seeded, peeled and sliced
12 6 or 7 inch corn tortillas, warmed
In 3 quart saucepan, bring 1 quart water to boil. Add potatoes and 2 teaspoons
salt; cook, covered, 10 to 12 minutes until just tender. Drain. In large
nonstick skillet over medium heat, break up sausage and saute with onions about
10 minutes, stirring occasionally, until sausage is cooked through and onions
are tender. Drain and discard excess fat. Add potatoes to skillet; cook and toss
until potatoes begin to brown. Keep warm. To make Avocado Salsa, add tomatillos,
chiles and garlic to container of electric blender or food processor; pulse on
and off, scraping sides of container as needed, until finely chopped. Add
avocado; blend until almost smooth. Season with salt to taste. Fill tortillas
with potato mixture; accompany with salsa. Makes 4 main dish servings.
If you give me six lines written by the most honest man, I will
find something in them to hang him.
- Cardinal Richelieu