Get to know Nuangola Farmer's Market
Pennsylvania
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Recipe to try at home
Chorizo Potato Street Tacos
Crispy potatoes and spicy chorizo in warm corn tortillas with lime and onion.
Ingredients
- 12 oz fresh Mexican chorizo, casings removed
- 2 medium potatoes, diced small
- 1 tbsp oil
- 12 small corn tortillas
- 1/2 cup diced white onion
- 1/4 cup chopped cilantro
- 2 limes, cut in wedges
Make it
- Cook potatoes in oil over medium heat, covered, 8 minutes until tender, stirring once.
- Add chorizo and cook, breaking it up, until browned and 160°F, about 8 minutes.
- Spoon into warm tortillas and top with onion, cilantro and a squeeze of lime.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.