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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
  • Total Time: 55 minutes
  • Yield: 12 tacos (6 servings) 1x


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


  • 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)


  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.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Tacos
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: chorizo, potato, taco