Crispy potato and chorizo are a classic taco combination—and I added just one more ingredient- duck breast, that elevated this taco to the next level. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. It’s a very straight-forward process to get there, but it does take a bit of time.
To get the perfectly crispy cooked potatoes, par-cook your potatoes in vinegar-spiked water. This technique will help the potatoes in achieving that extra crispness when subsequently fried in hot fat in a cast iron skillet.
For the best results, use fresh chorizo. In cooking chorizo, just when you think it is past point of being done, cook the meat just a little bit longer, browning it to a deep dark almost black color, but not brunt. The chorizo will be crisper, better browned, and much more tastier in the end.
3 large Yukon Gold potatoes, cut into 1/2-inch dice
Kosher salt, to taste
1 Tablespoon white vinegar
One 8-ounce D’Artagnan Rohan Duck Breast in Southwest-Style Marinade (click here for the resource)
6 Tablespoons vegetable oil, divided
1 pound fresh Mexican chorizo
12 to 16 warm soft corn tortillas, for serving
cojita or goat cheese, for serving
1 white onion, minced, for serving
1/2 cup chopped fresh cilantro leaves, for serving
Homemade or store-bought salsa verde, for serving
2 limes cut into 8 wedges each, for serving
For the Potatoes:
Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
Heat 4 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.
For the Duck Breast:
With a knife, score the skin of the duck breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat. Season with salt and pepper on both sides.
Place in a hot skillet skin side down and reduce heat to medium. Cook for 8 minutes, while continuously draining off the rendered fat.
Flip over and cook for 4 minutes on the meat side. On a heated grill, finish cooking on the meat side for 4 minutes.
Cover the duck breast with foil to keep warm and allow to rest rest for 10 minutes, then slice it very thinly across the grain. Cover again and set aside.
Drain fat from pan.
For the Chorizo:
Heat remaining oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.
Transfer cooked duck and chorizo to pan with potatoes. Toss to combine and season to taste with salt.
For the Tortillas:
Warm the tortillas with a little heat to make them soft and pliable. Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
Alternatively, you can also do away with the skillet and char the tortillas directly over the gas flames for a few seconds using tongs. These stove-top methods work best when the tortillas are very fresh.
Serve the meat and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side.
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