Potato and Chorizo Tacos

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. Wondering how to make chorizo tacos? We’ll show you.

Potato Chorizo Tacos

Potato and Chorizo Tacos Topped with Salsa Verde

How to Make

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.

ingredients potato chorizo tacos

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.

Mexican Chorizo

Split the chorizo open.

Before using the chorizo you have to remove the outer membrane. Split each chorizo open and then use your fingers to remove the membrane. Some chorizo pops out of the membrane really easily others take some effort to get out.

Removing Membrane from Chorizo

Use your fingers to remove the membrane from the chorizo.

Peel the potatoes. If you prefer you can leave the skins on for a more rustic filling.

Peeled Potatoes

Peel the potatoes.

Cut the potatoes into 1/4″ squares.

Diced Potatoes

Cut the potato 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.

Diced Potatoes in Water

Chop the onions. The onion should be cut into pieces about half the size of the potato pieces.

Diced Onion

Finely chop the onion.

Prepare the Filling

Frying Diced Potato

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.

Diced Potatoes Seasoned with Salt and Pepper

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.

Onions and Potatoes in Pan

Add the onions after frying the potatoes for 3 minutes.

Fry the onions and potatoes for an additional 5 minutes then add the chorizo. Stir to incorporate.

Onion Potato and Chorizo in Pan

After frying the onions and potatoes for 5 minutes add the chorizo.

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.

Cooking Potato Chorizo Taco Filling

Cook for 10 more minutes.

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.

Filling for Potato Chorizo Tacos

Filling for Potato and Chorizo Tacos

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. The balance of flavors is important. Serve the tacos topped with chopped spring onions or chopped white onions and our favorite green tomato salsa verde. You can also serve them with our creamy avocado salsa.

Tacos Potato Chorizo

Potato and Chorizo Tacos with Salsa Verde

What to Drink With Your Tacos

An ice-cold Mexican beer, agua de jamaica, hibiscus iced tea, or agua de guayaba, a refreshing guava drink are all drinks that go well with these tacos.

Provecho!

Potato Chorizo Tacos
Print Pin
3.5 from 6 votes

Recipe Potato and Chorizo Tacos

Easy chorizo and potato tacos topped with salsa verde just like at the taco stand. They are salty, greasy and spicy in the very best way. Big flavor! Yum!
Course Tacos
Cuisine Mexican
Keyword breakfast tacos, chorizo, potato, tacos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 tacos
Calories 119kcal
Author Douglas Cullen

Ingredients

  • 1 pound waxy potatoes
  • 1/2 pound chorizo
  • 1/2 medium white onion
  • 1 bunch of spring onions
  • Salsa Verde
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 16 corn tortillas taqueria size, the small tortillas

Instructions

  • TACO FILLING
  • Remove the outer membrane from the chorizo
  • Peel the potatoes
  • Chop the potatoes into 1/4" 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
  • SERVING
  • 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

Notes

Substitutions
  • 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.

Nutrition

Calories: 119kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 332mg | Potassium: 182mg | Fiber: 2g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2.8mg | Calcium: 25mg | Iron: 0.8mg

More Taco Recipes

2 comments… add one
  • Reir

    This turned out quite well. I and the kids liked it, husband not so much :) But he is not big on chorizo to begin with,. Thanks for a fun alternative for Taco Tuesdays!

  • Dillon

    Not very good. Important to cook chorizo separately to crisp and cook properly.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next post:

Previous post: