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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.
Crisp the Potatoes
Cook the Chorizo and Aromatics
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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.
This tex_mex recipe takes 30 minutes to prepare and yields 4 servings. At 951.64 calories per serving with 32.87g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner.
Combine and Season the Filling
Warm Tortillas and Assemble Tacos
For a delicious breakfast version, scramble 2-3 eggs into the finished chorizo and potato mixture.
Stir in 1/2 cup of shredded Oaxaca or Monterey Jack cheese at the end until just melted for a gooey, cheesy filling.
Incorporate diced bell peppers or jalapeños along with the onions for extra flavor, color, and texture.
For a slightly sweeter and more nutritious twist, substitute sweet potatoes for the Yukon Golds. Adjust cooking time as needed.
Chorizo provides a significant amount of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
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.
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.
While delicious, they are a hearty and calorie-dense meal. The potatoes provide carbohydrates for energy, and the chorizo offers protein. However, chorizo is typically high in saturated fat and sodium. To make it healthier, use a leaner chorizo, drain all excess fat, and load up on fresh toppings like salsa, lettuce, and pico de gallo.
Mexican chorizo is a raw, ground pork sausage seasoned with vinegar and chili peppers, which must be cooked before eating. Spanish chorizo is a cured, dried sausage flavored with paprika that is ready to eat. This recipe requires raw Mexican chorizo for the correct texture and flavor.
Absolutely. Russet potatoes are a great choice as they become very crispy when fried. Red potatoes also work well and hold their shape nicely.
Store the leftover filling in an airtight container in the refrigerator for up to 4 days. Reheat it in a skillet over medium heat until warmed through. Store tortillas separately and warm them just before serving for the best texture.
The spiciness comes from the chorizo. Look for a 'mild' version of Mexican chorizo at your grocery store. You can also serve the tacos with a dollop of sour cream or Mexican crema to balance the heat.