Dishing With Chicago Chefs: Rick Bayless' Potato Chorizo Tacos With Avocado Salsa - NBC Chicago
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Dishing With Chicago Chefs: Rick Bayless' Potato Chorizo Tacos With Avocado Salsa

Tickets for this year's highly-anticipated Chicago Gourmet go on sale Thursday at 10 a.m.

Chef Rick Bayless Shares His Potato Chorizo Tacos Recipe

Chef Rick Bayless shows NBC 5's Alex Maragos how to make his famous Potato Chorizo Tacos with avocado salsa. (Published Wednesday, April 13, 2016)

In this segment of "Dishing With Chicago Chefs," Chef Rick Bayless previews this year's Chicago Gourmet and shares a special taco recipe with NBC 5's Alex Maragos.

Potato Chorizo Tacos with Avocado Salsa

• 3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)

• Coarse salt

• 1 pound Mexican chorizo sausage, casing removed

• 1 small white onion, finely chopped

• 3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped

• 1 clove garlic

• 1 jalapeno, stemmed

• 1 large ripe avocado, peeled and pitted

• 12 soft cornmeal tortillas


1. In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.

2. In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.

3. Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.

4. Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in themicrowave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.

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