Chorizo Potato Tacos
INGREDIENTS
- 8 ounces fresh collard greens, trimmed from veins and chopped
- 1/4 cup vegetable oil
- 3 cups frozen diced potatoes
- 1 pound uncooked ground chorizo
- 16 (6-inch) corn tortillas, warmed
- Toppings: salsa verde, chopped red onion, and crumbled queso fresco
INSTRUCTIONS
- In a 12-inch skillet, heat oil over medium-high. Add potatoes; cook, turning occasionally, until golden, about 12 minutes. Remove from skillet.
- In the same skillet, add sausage; cook over medium until browned and crispy, about 10 minutes. Stir in collard greens; cook until softened. Return potatoes to skillet; heat through.
- Spoon sausage mixture onto warm tortillas. Add desired toppings.
