Potato, Goat Cheese, & Chorizo Tacos with a Smoky Aioli

Here is a blast from the past! I made these with a friend on her 29th birthday, and she is 38 now! I remember when we had her over that night that she 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 had seen the meal on the menu there and really wanted to order them, but my date had other ideas. I decided I would try them out at home instead! Serve these tasty tacos with some refried beans and corn pudding. Enjoy!

Recipe for Potato, Goat Cheese & Chorizo Tacos with a Smoky Aioli

INGREDIENTS

  • 3 lb golden potatoes, peeled and cut into small chunks
  • 3 Tbsp. olive oil
  • salt and pepper
  • 2 lb chorizo sausage, casings removed
  • shredded red cabbage
  • cilantro
  • crumbled goat cheese
  • smoky aioli (recipe to follow)
  • 16 soft corn tortillas (soft taco size)

DIRECTIONS

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

INGREDIENTS:

  • 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

DIRECTIONS:

Place all ingredients into a bowl and mix well.

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