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    You are here: Home / Tacos / Potato and Chorizo Tacos

    Potato and Chorizo Tacos

    Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

    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 ¼″ squares.

    Diced Potatoes
    Cut the potato into ¼″ 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
    3.08 from 13 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 minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 16 tacos
    Calories 119kcal
    Author Douglas Cullen

    Ingredients

    • 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

    Instructions

    • 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
    • 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

    • Chicken Taquitos with an Avocado Salsa
    • Fish Tacos with Pico de Gallo Salsa
    • Shredded Beef Tacos
    • Rib-Eye Tacos
    • Shrimp Tacos
    • Guisados for Tacos

    More Tacos

    • Crispy Ribeye Tacos (Chicharrón de Ribeye)
      Crispy Ribeye Tacos
    • Queso Fresco Tacos
      Queso Fresco Tacos
    • Rice and Egg Tacos
      Rice and Hard-Boiled Egg Tacos
    • Bowl of Homemade Taco Seasoning
      Taco Seasoning

    Reader Interactions

    Comments

    1. Reir says

      January 18, 2018 at 9:24 am

      4 stars
      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!

      Reply
    2. Dillon says

      July 18, 2019 at 1:10 am

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

      Reply

    Leave a Reply to Reir Cancel reply

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    Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

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