I told you that I am a sucker for tacos. It’s no joke, and I often reiterate to my wife that if I could eat anything any day of the week it would probably be tacos (or pizza). Once of my most recent taco findings was the Mexican Potato Taco. You would never think that something so simple could be so flipping delicious. As I was thinking about making another batch of tacos de papas (potato tacos), I decided to go another route and marry two ingredients that I knew would really work well together for my taco Monday. Kidding, I am not sure what day I made these but I can probably say it was not on a Tuesday. Not that there is anything wrong with eating tacos on a Tuesday!
Chorizo and Potato Tacos Recipe
These are not the prettiest of tacos, but having been around chorizo for many years I can guarantee there really is no great picture of cooked Mexican chorizo. Taste, however, well that is on a whole other level!
Start by adding water to a pot. Add in your diced potatoes and bring to a boil. Cook the potatoes until fork tender, about 15 minutes. Once tender, strain and set the potatoes to the side.
While the potatoes cook, add the chorizo to a large skillet on medium-high heat.
Remove the chorizo from the casing and squeeze it into the skillet. Start breaking up the chorizo with a wooden spoon. Add in the diced onions and cook, continuing to break the chorizo along the way.
It will look a bit oily. Don’t worry as the cooked potatoes will soak up all of that spiced goodness.
Add the drained potatoes to the skillet, and give this a good stir. Reduce the heat to low, cook for about 5 minutes, then load your taco.
Take a couple of warmed corn tortillas, spoon in some of the chorizo and potato mixture, and top with avocado, as squeeze of lime, and a wedge of avocado and you have yourself one heck of a great taco. Not only is this super affordable, but it is a nice twist on a standard taco night. Hope you enjoy!
The reality is that there is so much more, especially with their desserts which I have really yet to try. There have been several occasions when I have heard of a great breakfast, beyond a plate of garlic fried rice and tocino, and it inspired me because it is something similar to what I grew up eating when visiting my grandparents lake house, and that was fried fish with eggs. It was one of my favorites, and this one tops the list as well. A Filipino fried bangus breakfast.
Filipino Fried Bangus Recipe
The fish takes a bit of preparation but nothing out of the ordinary. A simple marinade, preferably overnight, along with the removal of any bones (you can do this beforehand, or cautiously pick them out as you dig at it after cooking). The small amount of time pays off. If you have never heard of bangus, don’t worry. The common name for it is Milkfish. What is great about this is that it holds the flavor of the marinade, does not take very long to pan fry, and it is a great, white and firm meat. You can find bangus, most likely, in your local Asian market, and typically frozen.
Let’s get started.
Ingredients:
4 filets of bangus, bones removed are optional
1 cup of distilled white vinegar
1 tbsp lightly crushed whole black peppercorns
1 head of garlic, skins removed, roughly chopped
1/2 tsp salt
1 cup canola oil
1 cup of cooked jasmine rice, optional, per serving
2 eggs, cooked to your liking, per serving
Thai bird chilies, optional
Start by marinating your fish. To a sealable plastic bag, or medium sized bowl, add the vinegar, garlic, black peppercorns, and salt and mix to combine. Add the bangus (in my case they came portioned, most likely quartered). Give a good mix, seal or cover, and let everything marry overnight.
The following morning, remove the bangus, and place onto a plate. Pat both sides with paper towel and remove any peppercorns or garlic from the fish. Don’t worry if some stick on the fish. That’s extra flavor in my opinion!
Ingredients for making Filipino Bangus
Get a large skillet ready, and add in your oil. Bring this to a medium-high heat. After a few minutes of warming the oil, lay in the filets, skin side down, and cook for about 4 minutes or until the skin is nice and crispy. Once the skin is crispy, gently flip it over and cook an additional 4 minutes.
During this time, feel free to plate your cooked jasmine rice, cook your eggs, and plate that, and get ready to feast.
Once the fish is cooked, remove with a slotted spatula, preferably a fish spatula, and place on a paper towel lined plate to remove any excess oil. Remove the filets from the plate and onto your plate along with the rice and eggs, and dig in.
I loved this dish. Not only the flavor of the vinegar, garlic, and peppercorns but when that fish is mixed with the rice and eggs, well you have one heck of a breakfast! If you cannot find the bangus, feel free to try the marinade on another firm whitefish. Hope you enjoy!
1 cup of cooked jasmine rice, optional, per serving
2 eggs, cooked to your liking, per serving
Thai bird chilies, optional
Instructions
The fish takes a bit of preparation but nothing out of the ordinary. A simple marinade, preferably overnight, along with the removal of any bones (you can do this beforehand, or cautiously pick them out as you dig at it after cooking). The small amount of time pays off. If you have never heard of bangus, don't worry. The common name for it is Milkfish. What is great about this is that it holds the flavor of the marinade, does not take very long to pan fry, and it is a great, white and firm meat. You can find bangus, most likely, in your local Asian market, and typically frozen.
Start by marinating your fish. To a sealable plastic bag, or medium sized bowl, add the vinegar, garlic, black peppercorns, and salt and mix to combine. Add the bangus (in my case they came portioned, most likely quartered). Give a good mix, seal or cover, and let everything marry overnight.
The following morning, remove the bangus, and place onto a plate. Pat both sides with paper towel and remove any peppercorns or garlic from the fish. Don't worry if some stick on the fish. That's extra flavor in my opinion!
Get a large skillet ready, and add in your oil. Bring this to a medium-high heat. After a few minutes of warming the oil, lay in the filets, skin side down, and cook for about 4 minutes or until the skin is nice and crispy. Once the skin is crispy, gently flip it over and cook an additional 4 minutes.
During this time, feel free to plate your cooked jasmine rice, cook your eggs, and plate that, and get ready to feast.
Once the fish is cooked, remove with a slotted spatula, preferably a fish spatula, and place on a paper towel lined plate to remove any excess oil. Remove the filets from the plate and onto your plate along with the rice and eggs, and dig in.
