Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of three soft shell wraps filled with ground meat and assorted fresh vegetables next to a blue bowl with pico de gallo and cilantro leaves.

Homemade Chorizo and Potato Tacos


  • Author: Fanny Slater
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 12 tacos (6 servings) 1x

Description

Homemade chorizo infused with smoky, fiery, slightly sweet spices joins up with crispy potatoes in these craveworthy tacos.


Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and quartered 
  • 1 1/2 pounds ground pork
  • 2 large cloves garlic, minced
  • 1 tablespoon chopped canned chipotle peppers in adobo
  • 4 teaspoons coarse salt, divided
  • 1 tablespoon chili powder seasoning blend
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch ground cloves
  • 1 teaspoon dried oregano
  • 2 tablespoons apple cider vinegar
  • 1/4 cup neutral oil, such as vegetable or canola
  • 12 corn tortillas (or flour), warmed
  • 1/2 cup roughly chopped fresh cilantro
  • 1/2 cup chopped white onion
  • Lime wedges
  • Salsa and sour cream (optional)

Instructions

  1. In a large saucepan over high heat, cover the potatoes with at least a few inches of cold water and bring to a boil. Lower the heat to a gentle simmer and cook until the potatoes are tender, about 30 minutes. Drain and coarsely mash the potatoes.
  2. Add the pork, garlic, chipotle peppers in adobo, 3 teaspoons salt, chili powder, paprika, cumin, coriander, cloves, oregano, and vinegar to a large bowl. Gently massage the spices into the pork.
  3. Add the potatoes, and knead delicately into the chorizo, leaving some visible chunks intact.
  4. Add the oil to a large, heavy-bottomed skillet over medium-high heat and wait for it to shimmer. Working in batches so you get an even sear, add the chorizo-potato mixture in an even layer with the remaining teaspoon of salt. Cook undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and continue cooking until evenly browned and cooked through, about 5 more minutes. Set the cooked portions aside and repeat with the remaining mixture.
  5. To assemble the tacos, top each warmed tortilla with a scoop of the potato-chorizo mixture and garnish with a generous portion of cilantro and onions. Serve with lime wedges, salsa, and sour cream.
  • Category: Tacos
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: chorizo, potato, taco