Mexican Chorizo and Potato Tacos

Phil and I checked out the Hamilton Farmer's Market on the weekend.  We were going to head East and go to the St. Lawrence Market, but at the last minute decided to try Hamilton.  If it wasn't for Phil's parents telling us about all the good deals and how great it is we probably wouldn't have know about it.  

It's so much cheaper than Toronto.  I left with tulips, sourdough rye bread, tortillas, and some Mexican chorizo.  That's what led us to tacos on Saturday.


2 Chorizo sausages, casings removed
3/4 Cup of mushrooms, sliced
Half an onion, sliced
Half a red bell pepper, sliced
1 Yukon gold potato, shredded

For the garnish:

Sour cream
Hot sauce

Cook the chorizo on medium-high heat breaking up with a spoon, about 5 minutes.  Toss in onion and mushroom and continue to cook for about 8 minutes, stirring occasionally.  Add the potato and cook for another 5 minutes.  Serve with tortillas and your favourite toppings.


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