Chorizo, Potato, and Onion Street Tacos

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Ingredients

• Pine Street Market Chorizo 

• Sliced Sweet Onion

• Bacon grease from breakfast

• Lane’s Fiesta and Chili Lime Rubs

• Shiner Beer Light Blonde

• Klondike Gold Potatoes

• Flour Street Taco Tortillas

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Cook

Base recipe from @rick_bayless: https://youtu.be/sqEUPD8mxsE

1. As always, we started with a little mise en place: washing and dicing the potatoes, slicing the onions, dicing the cilantro, and opening the beer!

2. The chorizo, onions, and bacon grease went into the preheated cast iron braiser to start cooking with some of the Fiesta rub.

3. The potatoes went into the microwave with some salt and a few splashes of water, to par-cook for ~5 minutes, before being drained.

4. Once the chorizo and onions were cooked, we deglazed the pan with the beer. When it cooked off, the potatoes went in with a little more bacon grease and everything cooked for a while. 

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Tools

• Grill: Traeger Grills

• Skillet: Lodge Cast Iron Enameled Cast Iron Braiser

• Board: The Bull’s Black Olive

• Knife: Messermeister Custom Nakiri Knife