30 minutes
Savor the rich, spicy flavors of chorizo paired with the comforting bite of golden potatoes wrapped in a warm, toasted tortilla. These tacos bring a satisfying combination of textures and tastes that are perfect for a hearty meal any day of the week.
1. Toast Tortillas
Warm a cast iron pan over medium heat. Toast the tortillas for about 30 seconds on each side or until they develop a slight char and are pliable. Transfer the tortillas to a container with a lid to keep them warm.
2. Cook Protein
In the same pan, increase the heat to medium-high and add the chorizo. Cook, breaking it apart with a spatula, until it's fully cooked through and slightly crispy, about 5-7 minutes. Transfer to a bowl and set aside, leaving some of the chorizo oil in the pan for cooking the potatoes.
3. Add Vegetables
In the pan with chorizo oil, add the diced potatoes. Cook, stirring occasionally, until the potatoes are golden and crispy, about 10-12 minutes. Season with a pinch of salt midway through cooking to enhance their flavor.
4. Finishing Ingredients
Return the cooked chorizo to the pan with the potatoes and stir to combine. Remove from heat. Add a handful of chopped cilantro, a squeeze of lime juice, and mix well to incorporate the flavors.
5. Assembly
Spoon the chorizo and potato mixture onto the warm tortillas. Garnish with the chopped onions and additional cilantro. Serve immediately with lime wedges on the side for extra zing.
Opt for high-quality, fresh Mexican chorizo and waxy potatoes like Yukon Gold for the best flavor and texture in your tacos.
Counterbalance the spicy and salty chorizo with fresh lime juice, sour cream, cilantro, or diced onion for freshness.
Dice potatoes into small, even pieces and parboil before frying. For extra flavor, toss with smoked paprika before frying.
Elevate your tacos with homemade salsa verde or smoky red salsa and consider quick pickled onions or radishes for an acidic crunch.
Remove chorizo from its casing, cook it evenly, and be mindful of the oil it releases. High-quality chorizo tends to be less greasy.
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