From: Rick Bayless, Frontera Grill and Topolobampo, Chicago. Yield: 24 servings, 2 tacos each.
Papas con Chorizo:
3 lb. potatoes, cut into ½” dice
2 Tbsp. salt
3 lb. Mexican chorizo sausage, casings removed
1 lb., 8 oz. white onion, finely chopped
Salsa de Aguacate:
1 lb. tomatillos, husks removed, chopped
4 garlic cloves
2 to 4 serrano chiles, stemmed
2 lb. ripe avocados, peeled and pitted
as needed, salt
48 corn tortillas, warmed
In a pot, bring 4 quarts water to a boil; add potatoes and salt. Cook until potaotes are tender, about 10 minutes. Drain.
In a large well-seasoned sauté pan or griddle, sauté chorizo and onion over medium heat until chorizo is cooked through and onion is soft, about 10 minutes. Pour off excess fat. Add cooked potatoes; mash and stir potatoes with spatula until potatoes begin to brown, about 8 minutes. Cover and keep warm until service, or chill before use. Yields 16 cups.
For salsa de aguacate: In food processor, combine tomaillos, garlic and chiles; pulse until finely chopped. Add avocados; process until well-blended and mixture is the consistency of a light mayonnaise. Season to taste with salt. Yields 4 cups.
For each serving, to order: Heat 2/3 cup papas con chorizo, if necessary. Place in 2 tortillas, folding in half to make a taco. Garnish with about 2 Tbsp. salsa de aguacate.
