Ingredients
The following ingredients have 8 Servings
- 1-2 Tablespoons Canola Oil
- 3 Red Potatoes (diced into small bite-size pieces (or use Green Giant Backyard Grilled Potatoes))
- 1 Onion (diced)
- 1 Red Pepper (diced)
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 lb. Pork Chorizo
- 3 Tomatillos (husked)
- 2 Small Avocados or 1 Large
- 1 Lime (juiced)
- 1/2 cup Cilantro
- 1 teaspoon Salt
- 2 Tablespoons Sugar
- 1 can Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 ct)
- 2 Tablespoons Oil (divided (optional))
- 3/4 cup crumbled Cotija (white Mexican cheese or queso fresco cheese (3 oz))
- Cilantro Leaves
Instruction
- The puffy tacos can be baked, pan-fried in a small amount of oil, or fried in oil. If you desire to bake the puffy tacos, heat oven to 350 degrees.
- You may use Green Giant Backyard Grilled Potatoes or if you can't find them, make the seasoned potatoes from scratch. In a large skillet, add oil and heat over medium-high heat. Add diced potatoes and cook, stirring often for 12 minutes. Add onions and pepper and continue to cook for 2-3 minutes. Add chorizo and cook for 8 to 10 minutes or until thoroughly cooked, stirring occasionally.
- For full instructions and entire recipe, click here.
