Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chorizo and Potato Tacos (Tacos de Chorizo y Papa)

Romulo Yanes

Yield: Makes 4 cups or 12-15 tacos

Servings: 4-5

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.

This recipe is excerpted from Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner.


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
  • Kosher salt
  • 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.


Rate or Review

Reviews (5 reviews)

  • Liz73 | 05/05/2020

    Yeah, this was gud. Have to have the guacamole!

  • User avater
    Onymous | 05/07/2013

    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.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial