Wednesday, December 19, 2012

Potato, Chorizo & Goat Cheese Tacos with Smoky Aioli

Well, I finally got around to making the potato, chorizo, and goat cheese tacos again - and this time I made enough so I could create this posting! Last Saturday night we had our friends Tara and Marcus over for dinner to celebrate Tara's 29th (youngin') birthday. Before we sat down for dinner, Tara commented on the "interesting" things that were on the table for the tacos. As she was eating her tacos, she said "Wow Beth, I got to be honest, I was a little concerned when I saw everything out for the tacos. But it's like the weirdest things come together and make this totally delicious combination of flavors!" I took it as a compliment.

I got the idea for the "weird" tacos from Paladar Restaurant. I dined at Paladar with my husband, and I was eyeing the tacos on the menu. But Greg wanted to order other things, so I didn't get the chance to try them. I decided that I would attempt to make them at home. They are super, super yummy. I am not sure if I like the sweet potato tacos or potato, chorizo, and goat cheese tacos better. They are both so good. But as my friend Krista says, all tacos are good tacos. Serve the tacos with slow cooker refried beans and sweet corn pudding. Enjoy!

Recipe for Potato, Chorizo & Goat Cheese Tacos

3 lb of golden potatoes, peeled & cut into small cubes
3 Tbsp. of olive oil
salt and pepper
2 lb of chorizo sausage, casings removed
Shredded red cabbage
Cilantro leaves
Crumbled goat cheese
Smoky aioli (recipe below)
16 soft corn tortillas (taco size)

Preheat oven to 425 degrees. Put the cubed potatoes on a baking sheet and toss with the olive oil, salt, and pepper. Roast the potatoes for 12 minutes, then use a spatula to loosen the potatoes and toss around. Put potatoes back in the oven for another 10 - 12 minutes, or until they are lightly golden brown. Leave the potatoes on the pan and set aside. Lower the oven temperature to 270 degrees. 
Cook the chorizo. Put into a large pan and use a spatula or spoon to crumble the sausage as it cooks. Cook until sausage is completely done and make sure it is crumbled small.
Once chorizo is fully cooked, put it onto the pan with the potatoes. Toss together. Put pan back into the oven while you prepare the fixings.
Put cabbage, cilantro, and goat cheese into small serving bowls. Make the smoky aioli (recipe below). Put tortillas on a plate and cover with a paper towel. Heat in the microwave on low for about 25 - 30 seconds. 
Once all the fixings are prepped, take the potatoes and sausage out of the oven and put into a serving dish. Put tortillas, cabbage, cilantro, goat cheese, potatoes & chorizo, and smoky aioli out and allow everyone to assemble their own tacos. 

Recipe for Smoky Aioli

1/3 cup real mayonnaise
Juice of one lime
1 garlic clove, pressed (or 1/2 tsp. of garlic powder)
1 1/4 tsp. of smoked paprika
salt and pepper

Place all ingredients into a bowl and mix well.