I had some London broil left over from the Mediterranean salad I made the other day, and decided tacos would be a great way to use it on a warm spring day here in Oregon (a pretty rare occurrence). I found this recipe in my email from PureWow, and decided that with some simple modifications it would work well. The only change I made was due to my meat already being cooked medium rare last night when I started. I sliced it up, tossed it in the rub seasoning from the recipe, and heated it through in the cast iron skillet, making prep time much shorter.
Read moreDinner Time - Warm southwest potato salad with Chorizo and Cojita
OK, I've been posting recipes several times a week for almost six months, and I can honestly say that of all the things I have showed you how to make so far, this one is the most likely to appear on the menu when Carrie and I open a restaurant. I found the idea while looking through the custom recipe feed I have setup on Flipboard the other day, and kicked it up a couple notches to a main dish with the simple addition of some browned Chorizo sausage and Cojito cheese. The family and I love potato salad, but I get tired of the heaviness of all that mayo. Add the sweet deliciousness that comes from a roasted yam and you can not imagine how good this tastes and smells.
You can find the original recipe here. My only changes were to add the chorizo at the end, and to use Cojito instead of Feta. An amazing slice of fatboyheaven!
Update on 2012-05-22 23:42 by Drew Fleisher
OK, had another bowl of this that had speant the night in fridge. It was great cold. The flavors seemed to mix together more, and some of the spicy heat that it had warm was gone. This will stay in the permanent menu for sure.