From: Rick Bayless, Frontera Grill and Topolobampo, Chicago. Yield: 24 servings, 2 tacos each. Papas con Chorizo: 3 lb. potatoes, cut into ½” dice 2 Tbsp. salt 3 lb. Mexican chorizo sausage, casings removed 1 lb., 8 oz. white onion, finely chopped Salsa de Aguacate: 1 lb. tomatillos, husks removed, chopped 4 garlic cloves 2 to 4 serrano chiles, stemmed 2 lb. ripe avocados, peeled and pitted as needed, salt 48 corn tortillas, warmed In a pot, bring 4 quarts ...
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