Chorizo Potato Puffy Tacos and Pillsbury Bake-Off
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5
3 reviews
Excellent
Chorizo Potato Puffy Tacos and Pillsbury Bake-Off
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Chorizo Potato Puffy Tacos made with spicy chorizo, seasoned potatoes and peppers, creamy avocado-tomatillo crema, and cotija cheese all on a puffy taco.
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Ingredients
- 1-2 Tablespoons canola oil
- 3 potato diced into small bite-size pieces (or use Green Giant Backyard Grilled Potatoes, red
- 1 onion diced
- 1 red pepper diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lb. pork chorizo
Avocado Tomatillo Crema:
- 3 tomatillos husked
- 2 avocado small or 1 large
- 1 lime juiced
- 1/2 cup cilantro
- 1 teaspoon salt
- 2 Tablespoons sugar
Puffy Taco Shells:
- 1 buttermilk biscuit 8 ct, Pillsbury™ Grands!™ Homestyle, refrigerated, canned
- 2 Tablespoons neutral cooking oil divided (optional, generic cooking oil
Garnish:
- 3/4 cup cotija cheese white Mexican cheese or queso fresco cheese (3 oz, crumbled
- cilantro leaves
Instructions
- The puffy tacos can be baked, pan-fried in a small amount of oil, or fried in oil. If you desire to bake the puffy tacos, heat oven to 350 degrees.
- You may use Green Giant Backyard Grilled Potatoes or if you can't find them, make the seasoned potatoes from scratch. In a large skillet, add oil and heat over medium-high heat. Add diced potatoes and cook, stirring often for 12 minutes. Add onions and pepper and continue to cook for 2-3 minutes. Add chorizo and cook for 8 to 10 minutes or until thoroughly cooked, stirring occasionally.
- For full instructions and entire recipe, click here.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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