Tacos de Papa y Chorizo
Enjoy these taco stand style potato and chorizo tacos topped with salsa verde. They are salty, greasy and spicy, and that is a good thing, a very good thing. Big flavor! Yum! This is typical street food. In Mexico, food that is quick, tasty and served in bite size portions is known as antojitos which means “little cravings” and you will crave them after trying them, garantizado.
Gather Your Ingredients
Gather all of your ingredients first. The recipe requires waxy potatoes. Russet potatoes won’t work because they will fall apart during cooking.
Prep the Main Ingredients
Chorizo is the star of these tacos. Try different brands until you find your favorite. Each brand has a distinct flavor.
Before using the chorizo you have to remove the outer membrane. Split each chorizo open and then use your fingers to to remove the membrane. Some chorizo pops out of the membrane really easily others take some effort to get out.
Peel the potatoes. If you prefer you can leave the skins on for a more rustic filling.
Cut the potatoes into 1/4″ squares.
Soak the potatoes in water for a few minutes after cutting. Soaking them keeps them from turning brown while you are preparing the other ingredients and removes some of the starch from the potatoes which helps them cook without sticking.
Chop the onions. The onion should be cut into pieces about half the size of the potato pieces.
Prepare the Filling
Start by adding the potatoes to 4 tablespoons of cooking oil pre-heated to medium hot. Stir the potatoes to coat evenly with the oil. The oil helps all of the great flavor from the chorizo stick.
When you have coated the potatoes in oil season with the salt and pepper then cook for 3 minutes over medium hot heat.
Add the onion and stir to incorporate.
Fry the onions and potatoes for an additional 5 minutes then add the chorizo. Stir to incorporate.
Cook the mixture over medium heat for 10 minutes. After 10 minutes taste the potatoes to be sure they are fully cooked. If the aren’t, cook for another 2 to 3 minutes. During cooking the chorizo will break up and disperse evenly throughout the filling.
As the mixture cooks the chorizo renders its fat which flavors the potatoes. The filling is ready when the chorizo has fully rendered its fat and just starts to get crispy.
Looks delicioso, doesn’t it?
Serving the Tacos
Prepare these tacos with the small taqueria size corn tortillas. Put 1 generous tablespoon of filling on each tortilla. Don’t overstuff the tortilla with filling. You want to be able to taste each one of the ingredients in every bite. Balance of flavors is important. Serve the tacos topped with chopped spring onions or chopped white onions and our favorite green tomato salsa verde.
What to Drink With Your Tacos
- 1 pound waxy potatoes
- ½ pound chorizo
- ½ medium white onion
- 1 bunch of spring onions
- Salsa Verde
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 corn tortillas (taqueria size, the small tortillas)
- TACO FILLING
- Remove the outer membrane from the chorizo
- Peel the potatoes
- Chop the potatoes into ¼" pieces
- Finely chop the onion
- Heat 4 tablespoons of cooking oil in a frying pan over medium high heat
- Add the chopped potatoes to your pan and stir to coat the potatoes with oil
- Add the salt and pepper and stir again
- Cook the potatoes for 3 minutes then add the chopped white onion
- Cook the onions and potatoes together for 5 minutes
- Add the chorizo and stir to incorporate
- Cook the potato, onion chorizo mixture for 10 minutes
- (The filling is ready to eat when the chorizo has rendered all of its fat and is just starting to get crispy.)
- Adjust the salt if needed
- Chop the spring onions
- Warm the tortillas on a comal
- Put 1 tablespoon of filling on each tortilla
- Garnish with the chopped spring onions and a spoonful of salsa
- Serve 4 tacos per person
We like salsa verde with these tacos but any salsa you enjoy will work.
You can substitute flour tortillas for the corn tortillas.
If you don't have spring onions, you can use white onion to garnish the tacos.