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3.08
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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!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Tacos
Cuisine:
Mexican
Keyword:
breakfast tacos, chorizo, potato, tacos
Servings:
16
tacos
Calories:
119
kcal
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:
119
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Cholesterol:
9
mg
|
Sodium:
332
mg
|
Potassium:
182
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
60
IU
|
Vitamin C:
2.8
mg
|
Calcium:
25
mg
|
Iron:
0.8
mg