We had chorizo and potato tacos this week, a recipe from Food Network magazine. We fell in love with these tacos instantly, and Robert asked that they be added to our permanent rotation. I halved the recipe, which made 4 tacos using the small soft taco-size tortillas (also, we subbed flour for corn tortillas). DELICIOUS!
1 comments:
Superyum. These are definitely in the rotation now.
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