Chorizo and Potato Tacos (Tacos de Chorizo y Papa)
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Makes 4 cups or 12-15 tacos
by Shelley Wiseman
from Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner
These are easy and satisfying tacos for any time of day, including breakfast. If you can’t find Mexican chorizo, which is fresh and uncured, substitute cured Spanish chorizo, but you’ll need to finely chop it and sauté it in a little oil.
For the guacamole
1/2 cup chopped white onion, divided
1/2 cup chopped cilantro, divided
1 serrano or jalapeño chile, finely chopped, including the seeds
1 tsp. kosher salt (or 1/2 tsp. fine salt)
2 firm-ripe avocados
For the tacos
1 lb. boiling potatoes (about 2 large)
1 lb. Mexican or Spanish chorizo
2 tsp. dried oregano, preferably Mexican, crumbled
12 to 15 6-inch corn tortillas, warmed
Queso fresco, for serving (optional)
Make the guacamole
Combine half of the onion and half of the cilantro on a cutting board (or in a molcajete, or mortar, if you have one) along with the chile and salt. Mince together with a large knife and mash with the side of the knife to create a paste (or mash with the pestle). Transfer to a bowl. Score the avocado, twist the halves apart, and scrape the flesh out of its skin with a large spoon into the bowl. Add the remaining onion and cilantro and stir together with a fork.
Peel the potatoes and cut them into 1⁄2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.
Remove the casings from the chorizo and crumble (Mexican) or finely chop (Spanish) the meat. Cook the chorizo in a large skillet (add a tsp. of oil if using Spanish chorizo) over medium heat, stirring, for 5 minutes. Add the potato and oregano and cook, stirring, for 5 minutes. Season with salt to taste.
Make tacos with the tortillas, guacamole, and queso fresco, if using.
Photo: Romulo Yanes
Delicious and easy. This is my favorite taco recipe, and cheap as well. The guacamole is what does it for me (though I remove the seeds since the chorizo is plenty of spice for me). A weeknight staple here.
I make this all time for breakfast without guacamole. I boil the potatoes, then I put them in the oven to crisp them up for about 20 minutes. I use convection broil, but a regular oven set at 400-425 works fine. Add the potatoes to the chorizo, mix, then immediately add 2-4 whisked eggs. Put mixture in flour tortilla, sprinkle with queso chihuahua (or some other cheese), sour cream and Cholula Hot Sauce. This is requested by my family couple times a month for Sunday/Saturday morning breakfast.
A delicious blend of flavors. Love how the chorizo and potato go together! The japs in the guacamole give it a nice kick, too. An easy meal to throw together on a weeknight.
This was delicious! We get our chorizo in bulk so this was an easy recipe. We also added some corn we had left over. The potatoes and chorizo work well together. They were a nice change to our usual favorite ground beef tacos.