Southwestern Sunrise Tacos and Eat Dairy Free Cookbook Review
Servings: 12
Ingredients
- 2 teaspoons smoked paprika
- 2 teaspoons medium chili powder see Spice Note
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper see Spice Note
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground coriander
- 1 pound lean ground turkey 90% to 93%
- 3 tablespoons white or apple cider vinegar
- 1 pound red white, or Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
- 1 1/2 to 2 tablespoons olive oil
- 12 corn tortillas certified gluten free, if needed
- Diced avocado salsa, diced fresh tomato, chopped olives, shredded lettuce, diced onion,
- and/or hot sauce for topping
Instructions
- In a small bowl, whisk together the smoked paprika, chili powder, salt, black pepper, cayenne, oregano, cumin, garlic powder, cloves, and coriander.
- Put the meat in a bowl or container with a tight-fitting lid and sprinkle with the spice blend. Gently stir and mash with a fork until the spices are evenly distributed; do not overmix. Stir in the vinegar.
- Cover and refrigerate the meat overnight to let the flavors develop. Remove from the refrigerator just before you begin the next step.
- Put the potatoes in a pot and cover them with cold water. Bring the water to a boil over medium heat, and allow the potatoes to boil for 4 to 7 minutes, or until just barely cooked through. You are not looking for fork-tender or fall-apart potatoes; they should still be firm.
- Drain the potatoes, and return them to the cooling pot to help evaporate any residual water.
- Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned and tender, 8 to 10 minutes. Remove to a bowl.
- Add the chorizo mixture to the skillet and stir while breaking up the meat until fully cooked through and a bit of liquid has emerged. Return the potatoes to the skillet and cook while stirring for just a couple of minutes, or until the liquid is soaked up.
- Serve the mixture in tortillas with your desired toppings for a hearty start to the day.
- Store leftovers in an airtight container in the refrigerator for up to 1 day.
Notes
Spice Note: Chili powder can be ground from different peppers and may even have other spices added. This results in a range of heats, from mild to “on fire.” We use a medium chili powder in this dish, along with 1/4 teaspoon cayenne, for a warm and “lightly spicy” dish. Consider whether you are using a mild, medium, or hot chili powder when adjusting the cayenne to your personal taste.
Credit for this Recipe: This recipe is reprinted with permissions from Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets by Alisa Fleming (BenBella Books, 2018). Photo by Alexa Croft.
Nutrition
Serving: 1g