Name: Steamed Tacos with Potato and Chorizo
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 2 tbsp oil; 1 pound chorizo; 4 medium Yukon Gold potatoes, diced; Salt, to taste; 20 warm yellow corn tortillas; 4 cups Water, to steam Shrimp & Lobster; 2 tbsp oil; 1 pound chorizo; 4 medium Yukon Gold potatoes, diced; Salt, to taste; 20 warm yellow corn tortillas; 4 cups Water, to steam Shrimp & Lobster

Ingredients For This Recipe

2 tablespoons oil
1 pound chorizo
4 medium Yukon Gold potatoes, diced
Salt, to taste
20 warm yellow corn tortillas
4 cups water

For the Guajillo Sauce:
5 chiles guajillo, seeded
½ white onion
6 garlic cloves
2 cups chicken stock
2 Roma tomatoes
1 teaspoon oregano
4 cloves
Salt, to taste

Garnish:
Sour cream, for drizzling
Iceberg lettuce, finely julienned
Queso fresco, crumbled
Salsa
Avocado slices

Preparation

Preheat the Royal Prestige® MultiPan for 2 minutes over medium-high heat. Add the oil.
Add the chorizo and cook for about 3 minutes, breaking it apart as it cooks.
Stir in the diced potatoes and mix well.
Cover with the lid and close the Whistle Knob. Lower the heat to low.
Cook for 15 minutes or until the potatoes are tender.
Use a masher to blend the potatoes with the chorizo until well combined.
Season with salt, mix thoroughly and transfer to a 3 QT Mixing Bowl. Set aside.
Clean the MultiPan, then add all the ingredients for the Guajillo Sauce.
Cover with the lid, keeping the knob open, and cook on high heat until it whistles.
Once it whistles, lower the heat to low, close the knob, and cook for 10 minutes, or until the chiles soften.
Transfer the mixture to the Royal Prestige® Power Blender Max and blend on high until smooth. Set aside in a 2 QT Mixing Bowl.
Dip each warm tortilla into the Guajillo Sauce, fill it with the chorizo and potatoes mixture, and fold it into a taco. Repeat with all tortillas.
Clean the MultiPan again and fill it with water up to the steaming level line.
Place the Strainer inside the MultiPan, cover with the lid (keeping the knob open), and boil on high heat until it whistles.
Carefully uncover and arrange the tacos in the strainer, overlapping them in layers while leaving a hole in the center.
Cover again with the knob open and wait until it whistles.
Once it whistles, reduce the heat to low and close the knob.
Steam the tacos for 20 minutes.
Serve with the garnishes.

Steamed Tacos with Potato and Chorizo

Ingredients For This Recipe

Preparation

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