One Way to Bring Out the Flavor

Comments 12 Comments

Chorizo and Potato Tacos, Roasted Tomato and Garlic Salsa

Vegetarian • Tags: , , , , ,

Roasting Tomatoes & Garlic-The Duo Dishes

We’ve recently been roasting garlic a lot, mostly for pizza, although it’s great in a number of dishes. Roasting brings out such a natural sweetness that even someone who claims not to like garlic could be persuaded. Once roasted, you can literally eat it right out of the peel, popping the fragrant clove right on your tongue. Or you could swipe it on a bit of bread or a cracker. This time, though, the roasted garlic would play a prime role in a blended salsa for a batch of tacos. Along with the garlic, a bunch of tomatoes also found themselves slow roasting in the oven. The aroma of roasting garlic and tomatoes filled the kitchen, exciting all for what was to come. The final meal was worth the wait.

These tacos are amazingly easy, and they are amazingly amplified by the salsa. Especially when it’s still warm from the oven. Use it in mass quantities, although it’s probably not necessary to tell you that because you’ll see how tasty it is. The acidity of the tomatoes is calmed by the natural sugars that further develop after time spent in the oven. The salsa is a perfect match for the salty, seasoned chorizo (soyrizo this time), the crispy potatoes and the creamy avocado. This dish is completely vegetarian/vegan, but you could make this a meaty meal with just one substitution. All you need is a cold beer nearby, and you’re ready to perhaps celebrate Cinco de Mayo? Whatever you plan, don’t hesitate to whip up these tacos with a vat of roasted salsa on the side. You won’t be disappointed.

Chorizo & Potato Tacos and Roasted Tomato Garlic Salsa-The Duo Dishes

Chorizo and Potato Tacos – Serves 6 to 8
5 medium new potatoes, cut into 1/2″ cubes
1/2 small yellow onion
2 cloves garlic, minced
12 ounces Mexican chorizo (beef, pork or soyrizo, which was used for this recipe)
Avocado, chopped (optional)
Olive oil
Soft tortillas or hard taco shells

1. Swirl olive oil into a medium pan and when hot, add the onions. Cook until they turn translucent and soften, approximately 3-5 minutes. Add the potatoes, cover and cook until soft, approximately 10-15 minutes. Stir occasionally.

2. Add the garlic and chorizo or soyrizo once the potatoes have softened and cook, uncovered, another 3-5 minutes.

3. Serve in tortillas or taco shells with avocado, if desired, and the salsa below.

Roasted Tomato and Garlic Salsa – Serves 6 to 8
10 vine tomatoes, halved and deseeded
1/2 pint cherry tomatoes
1/2 small yellow onion
1 head garlic, whole
1 teaspoon cumin
1/2 cup fresh cilantro, leaves and stems
Juice of 1/2 lime
1 teaspoon kosher salt
3 tablespoons olive oil, plus more for roasting

1. Spread all the tomatoes and onions over a foil lined baking sheet. Drizzle with olive oil and sprinkle cumin on top. Wrap the entire head of garlic in a small piece of foil and set on the baking sheet as well. Bake in a preheated oven at 300 degrees for 45-60 minutes or until soft and slightly browned on the edges.

2. Once roasted, carefully remove the garlic from the foil and squeeze each clove out of the peel. Put all of the garlic, tomatoes and onions into a food processor and pulse until chunky. Add the cilantro, lime juice, salt and olive oil and blend again until combined. Continue to blend until you reach your desired consistency, slightly chunky or somewhat smooth. Serve with the tacos.

Click HERE for the printable recipe.


Comments Leave a Comment

Other recipes you may enjoy...

  • Bianca's Guest Test Kitchen

    Bianca’s Guest Test Kitchen

  • Use It or Lose It

    Use It or Lose It

  • Acorn Squash Alfredo-The Duo Dishes

    Liz’s Test Kitchen

  • Cooking Red to Remember

    Cooking Red to Remember

  • Sweet, Eggy Experiment

    Sweet, Eggy Experiment


12 Responses | TrackBack URL | Comments Feed

  1. i don’t know what i love more, the fact that you made your own salsa or these tacos. What a combo. I mean for real. Love this post!


  2. I love chorizo and potato tacos. I made them quite a while ago using a rick bayless recipe and I loved how such a simple combo packed so much flavor. I’m also definitely with you on roasting. I love how it really transforms flavor, caramelizing sugars. Yum.


  3. Oooh, tacos and salsa – great variations of each!


  4. I really could just sit around eating roasted garlic smeared on bread all day long. But this seems like a fabulous alternative! Love this twist on salsa!


  5. I never did put potatoes in a taco. That is such a great idea. So nice.


  6. I never knew it would make such a difference until I made a fire roasted salsa verde and HOLY SMOKE! was it good. I love chorizo for tacos too.


  7. Love all the flavors in these tacos! They look like the perfect way to celebrate Cinco de Mayo tomorrow.


  8. My, these would be a hit anywhere…great recipe especially during the warmer seasons!


  9. I’m do’in the happy dance cause’ there’s chorizo in the house. I’ve about had my fill of ‘soychorizo/soyrizo’ recipes. Nothing like the REAL stuff. !! 🙂


  10. What a tasty meal! Every flavour is real here! I love this meal a lot!

    MMMMMMMMMMMMMMMM,….! Kisses from sunny Brussels to you 2!! 🙂


  11. I’ve been roasting a lot too, adds so much flavour!


  12. hello,
    I love your recipes.
    Still I am looking for a perfect combination. I am gonna make some puff pastry squares for Sunday dinner (with some chorizo, tomatoes and basil as a topping) and I would love to make the most of the flavour. SO I am looking for a really good salsa recipe. I am not sure what sort of salsa goes perfectly with the squares. Would you be of any help?
    Thanks so much. ANNA.


Leave a Reply

 Subscribe by RSS Follow on Twitter Like on Facebook Follow on Google+ Follow on Pinterest View on YouTube

Get post updates by Email!

Enter your email address: