Chorizo and Potato Tacos
Spicy, savory Mexican chorizo and crispy potatoes tucked into warm corn tortillas. A classic, hearty taco filling that's perfect for any meal, from breakfast to dinner, and ready in under 30 minutes.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Crisp the Potatoes
- b.Heat the vegetable oil in a large cast-iron or non-stick skillet over medium-high heat.
- c.Once the oil is shimmering, carefully add the diced potatoes in a single layer. Avoid overcrowding the pan.
- d.Cook for 10-12 minutes, stirring only occasionally, allowing the potatoes to develop a deep golden-brown crust on all sides. They should be crispy on the outside and tender on the inside.
- e.Once cooked, use a slotted spoon to transfer the potatoes to a plate, leaving the oil in the skillet.
- 2
Step 2
- a.Cook the Chorizo and Aromatics
- b.Add the Mexican chorizo to the same skillet. Use a wooden spoon or spatula to break it into smaller pieces as it cooks.
- c.Sauté for 5-7 minutes until the chorizo is fully cooked, browned, and has rendered its fat.
- d.Carefully drain off most of the excess grease, leaving about 1 tablespoon in the skillet for flavor.
- e.Add the finely chopped white onion and minced garlic to the skillet with the chorizo. Cook for 2-3 minutes, stirring frequently, until the onion has softened and the garlic is fragrant.
- 3
Step 3
- a.Combine and Season the Filling
- b.Return the crispy potatoes to the skillet with the chorizo mixture.
- c.Gently stir everything together to combine.
- d.Season with salt and freshly ground black pepper. Be cautious with the salt, as chorizo is often salty.
- e.Cook for another 1-2 minutes for the flavors to meld. Remove from heat.
- 4
Step 4
- a.Warm Tortillas and Assemble Tacos
- b.While the filling rests, warm the corn tortillas. You can heat them one by one in a dry skillet for 30 seconds per side, or carefully char them over a low gas flame using tongs.
- c.Keep the warm tortillas wrapped in a clean kitchen towel to keep them soft and pliable.
- d.To assemble, spoon a generous amount of the chorizo and potato filling into each warm tortilla.
- e.Garnish with fresh chopped cilantro and crumbled cotija cheese. Serve immediately with lime wedges on the side for squeezing over the tacos.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy potatoes, rinse the diced potatoes in cold water and pat them completely dry with a paper towel before frying. This removes excess starch.
- 2Use a cast-iron skillet for the best crust on both the potatoes and the chorizo.
- 3Don't overcrowd the pan when cooking the potatoes. If your skillet isn't large enough, cook them in two batches.
- 4Taste the chorizo before adding salt to the filling, as many brands are already well-seasoned.
- 5The filling is excellent for meal prep. It can be stored in the fridge and reheated throughout the week for quick meals.
Adapt it for your goals.
Add Eggs
For a delicious breakfast version, scramble 2-3 eggs into the finished chorizo and potato mixture.
Make it CheesyMake it Cheesy
Stir in 1/2 cup of shredded Oaxaca or Monterey Jack cheese at the end until just melted for a gooey, cheesy filling.
Add VeggiesAdd Veggies
Incorporate diced bell peppers or jalapeños along with the onions for extra flavor, color, and texture.
Sweet Potato SwapSweet Potato Swap
For a slightly sweeter and more nutritious twist, substitute sweet potatoes for the Yukon Golds. Adjust cooking time as needed.
Why this is on our healthy list.
Source of Complete Protein
Chorizo provides a significant amount of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Energy-Boosting Carbohydrates
Potatoes are a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
Rich in B Vitamins
Pork, the primary ingredient in chorizo, is a good source of B vitamins like thiamine (B1) and niacin (B3), which are crucial for converting food into energy and supporting nervous system health.
Frequently asked questions
A serving of three tacos contains approximately 650-750 calories, depending on the fat content of the chorizo, the amount of oil used, and your choice of toppings.