Chorizo and Potato Tacos Recipe
You’re about to discover how to make authentic chorizo and potato tacos that’ll transport you straight to a Mexican taqueria. These aren’t your typical tacos – the combination of spicy, crumbled chorizo and perfectly crispy potatoes creates a masterful blend of textures and flavors that’s hard to resist. Whether you’re cooking for a crowd or preparing a weeknight dinner, this classic recipe will show you how to balance the rich, bold elements that make this dish a true Mexican staple.
Overview
- Dice potatoes into 1/4-inch cubes and brown them properly to develop natural sweetness and achieve even cooking.
- Cook authentic chorizo until it fully renders its spices and oils into the potatoes.
- Warm corn tortillas on a comal or griddle to prevent cracking and enhance the corn aroma.
- Season both chorizo and potatoes adequately, allowing flavors to develop while cooking together.
- Top with your choice of fresh salsa and diced onions to enhance the overall flavor profile.
Recipe
The combination of spicy Mexican chorizo and tender potatoes creates one of Mexico’s most beloved taco fillings. This hearty mixture delivers a perfect balance of flavors, where the starchy potatoes complement the rich, seasoned chorizo, all wrapped in warm corn tortillas.
Traditional Mexican chorizo breaks down during cooking, allowing its flavorful spices to coat the potatoes and create a cohesive filling. When topped with fresh onions, cilantro, and a squeeze of lime, these tacos transform into a satisfying meal that can be enjoyed any time of day.
Ingredients:
- 1 pound Mexican chorizo, casing removed
- 3 medium potatoes
- 12 corn tortillas
- 1 white onion, diced
- 1 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Salt to taste
- 2 tablespoons vegetable oil
- Optional: 1 cup salsa of choice
Cooking Steps
Start by heating oil in a large skillet over medium heat while you’re dicing your potatoes into uniform quarter-inch cubes. You’ll want to cook those potatoes first until they’re golden brown and crispy on the edges, about 8-10 minutes, before adding the crumbled chorizo to the mix.
Once the chorizo joins the party, cook everything together until the sausage is done and the potatoes are tender through, then scoop the filling into freshly warmed corn tortillas.
Step 1. Heat Oil in Skillet
Place a large, heavy-bottomed skillet over medium heat and add 2 tablespoons of vegetable oil, allowing it to warm until it shimmers but doesn’t smoke. You’ll know the oil’s ready when it appears to ripple across the pan’s surface – this is your sweet spot for starting the taco filling.
Keep a close eye on your oil temperature; if it starts smoking, you’ll need to lower the heat. The key is maintaining a consistent medium heat that’ll give you enough time to add seasonings without burning them. Watch for that perfect shimmer – it’s what’ll help you achieve that beautiful golden crust on your potatoes later. If you’re working with a newer pan, you might need to adjust the heat slightly lower, as they tend to conduct heat more efficiently.
Step 2. Dice Potatoes Uniformly
Before proceeding with any other ingredients, cutting your potatoes into precise, uniform cubes around 1/4 inch in size will confirm they cook evenly alongside the chorizo. Begin by washing your potatoes thoroughly and peeling them if you prefer, though leaving the skins on adds extra texture and nutrients to your tacos.
To achieve consistent dice size variation, first slice each potato lengthwise into 1/4-inch planks. Stack these planks and cut them into strips of the same width. Finally, cut across these strips to create your uniform cubes. This method guarantees even cooking throughout, preventing some pieces from becoming mushy while others remain undercooked. You’ll know you’ve done it right when all your potato pieces look nearly identical – this attention to detail will elevate your taco game tremendously.
Step 3. Cook Potatoes Until Browned
Once your pan reaches medium heat, add the vegetable oil and carefully introduce your uniformly diced potatoes in a single layer. Let them cook undisturbed for 3-4 minutes until they develop a golden-brown crust on the bottom. Give them a gentle stir, redistributing them evenly across the pan.
Continue cooking for 8-10 minutes, stirring occasionally, until you achieve the ideal potato texture – tender inside with crispy, browned edges. You’ll know they’re ready when a fork easily pierces through. Make cooking time adjustments based on your potato size; smaller cubes will cook faster than larger ones. If they’re browning too quickly but aren’t tender enough, lower the heat slightly and continue cooking.
The goal is to create potatoes that’ll hold their shape while complementing the chorizo’s bold flavors.
Step 4. Add Chorizo to Skillet
With your potatoes perfectly browned, it’s time to add the star ingredient. Remove the chorizo from its casing and crumble it directly into your hot skillet with the potatoes. Break up any large chunks using your wooden spoon, ensuring the meat distributes evenly throughout the potato mixture.
The flavor profile will transform before your eyes as the chorizo’s rich spices begin to bloom. You’ll notice the authentic aroma of Mexican street food filling your kitchen – a representation of this dish’s cultural significance. Cook the mixture for 10-12 minutes, stirring occasionally to prevent sticking.
As the chorizo renders its flavorful oils, they’ll coat the potatoes, creating that perfect harmony of textures and tastes. Your filling is ready when the chorizo is fully cooked and slightly crispy.
Step 5. Serve With Warm Tortillas
The perfect chorizo-potato taco starts with properly warmed tortillas. You’ll want to heat each 6-inch corn tortilla on a hot comal or flat griddle for about 30 seconds per side, just until they’re pliable and develop small golden spots. Stack them in a kitchen towel to keep warm and prevent them from drying out.
For authentic serving style, use two tortillas per taco – this traditional Mexican method guarantees your tacos won’t fall apart under the weight of the hearty chorizo-potato filling. Place a generous portion of the filling in the center of your doubled tortillas, then top with fresh diced onion and cilantro. Serve immediately with lime wedges on the side, allowing each person to add their preferred amount of citrus brightness.
Top Tips
Five essential tips will elevate your chorizo and potato tacos from good to exceptional. Start by dicing your potatoes extra small – they’ll cook faster and blend seamlessly with the chorizo. When it comes to flavor balancing, cook your chorizo first to release its oils, then add the potatoes so they can absorb those rich spices.
Don’t skip warming your tortillas – it prevents cracking and enhances their corn aroma.
For topping variations, try mixing traditional diced onions with quick-pickled red onions for tang, or experiment with different salsas – from smoky chipotle to bright tomatillo. Finally, always serve your tacos immediately while the filling’s hot and the tortillas are still warm. Your guests will taste the difference in every bite.
Nutritional Guide
Nutritional Guide for Chorizo and Potato Tacos
(Per 3-taco serving)
| Nutrient | Amount |
|---|---|
| Serving Size | 3 tacos |
| Calories | 450 |
| Total Fat | 25g |
| Carbohydrates | 42g |
| Protein | 18g |
| Fiber | 6g |
| Sodium | 680mg |
| Iron | 2.5mg |
| Calcium | 120mg |
Additional Nutritional Notes:
These tacos provide a balanced combination of macronutrients, with complex carbohydrates from potatoes and tortillas, protein from chorizo, and healthy fats. The dish is also a good source of dietary fiber and essential minerals like iron and calcium.
Moderation is recommended due to the sodium content and saturated fat from chorizo. Adding fresh toppings like cilantro and onions increases the nutritional value by providing additional vitamins and minerals.
Disclaimer:
Nutritional values may vary depending on specific ingredients, brands, and portion sizes used. These figures are estimates and should be used as general guidelines only.
Final Thoughts
Mastering these chorizo and potato tacos doesn’t require professional culinary training – just attention to a few key details. You’ll find that the authentic flavor comes from properly browning your potatoes and allowing the chorizo to fully render its spices into the mixture.
When you follow the traditional preparation method, you’re creating more than just a meal – you’re participating in a cherished culinary tradition.
Frequently Asked Questions
Can I Make Vegetarian Chorizo and Potato Tacos?
You can definitely make these tacos vegetarian! Use meat alternatives like soy-based or vegetable-based chorizo, which mimic traditional chorizo’s spicy flavors. They’ll blend perfectly with potatoes for an equally satisfying meat-free version.
How Spicy Is Mexican Chorizo Compared to Other Sausages?
You’ll find Mexican chorizo markedly spicier than Italian sausage, with bold heat from dried chilies and paprika. While spice levels vary by region and recipe, most Mexican chorizo packs twice the heat punch of typical sausages.
What’s the Best Way to Reheat Leftover Corn Tortillas?
Sure, you could nuke those tortillas and make them sad and rubbery – or you can warm them in a skillet for that authentic crispy edge. If you’re rushed, microwave between damp paper towels.
Can I Freeze the Chorizo and Potato Filling?
Yes, you can freeze your filling for up to 3 months! Store it in an airtight container, removing as much air as possible. When you’re ready, thaw it overnight in your fridge before reheating.
Which Type of Potatoes Work Best for These Tacos?
You’ll get the best results with Russet potatoes – they’re starchy and hold their shape while getting crispy outside. Yukon Gold potatoes work well too, offering a buttery, creamy texture that’s equally delicious.
