This recipe for chorizo tacos is a breeze to follow. Known as tacos de chorizo con papas they are delicious at any time of day but especially so for brunch, paired with a Mexican lager. Easily make them vegetarian by using soy chorizo.
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Read on for recipe relevant information and step-by-step pictures (2 mins)
What is Chorizo Taco?
A chorizo taco is one with cooked Mexican chorizo and other ingredients such as onions, jalapenos and potatoes on a warm corn tortilla.
Mexican chorizo is raw pork sausage seasoned with dried chiles, paprika, cumin and garlic. Depending on the type of chile used it can be spicy or not at all.
This chorizo can be purchased in the packaged meats or deli sections of most grocery stores. It is known as chorizo mexicano fresco (fresh Mexican chorizo) and is not to be confused with Spanish chorizo which is cured.
Where Does Chorizo Come From?
Chorizo comes from Spain where it is traditionally prepared with chopped pork flavored with smoked paprika, which can be sweet or spicy, garlic, herbs and white wine. It is then encased and cured like a salami and can be eaten without cooking.
The sausage made its way to today’s Mexico and Latin America by way of the Spanish conquerors. The Mexican version being simply ground, seasoned pork is a simplified way to prepare chorizo and must be cooked before it is consumed.
Ingredients for Chorizo Tacos with Potatoes
Chorizo. Raw Mexican pork chorizo. Feel free to add a bit of extra spices – paprika or chile rojo powder to it as you begin to cook it.
Potatoes. Yukon golds or other all-purpose potatoes work best with this recipe – not too starchy and not too waxy.
Onion, garlic cloves and dried oregano. All are excellent to mix with chorizo and add a well-rounded aromatic savoriness to the tacos.
Jalapenos. We use these to garnish the tacos – they provide a nice fresh crunch to the bite and add heat. Should you want to cook a couple of slices in the chorizo mixture, saute them alongside the onions first.
Cilantro and limes. Cilantro (coriander) is the perfect hebaceous garnish and a touch of acidity from the lime juice undercuts the richness of the chorizo mixture.
Corn tortillas. The traditional choice. Be sure to warm them up as shown below. If you must use flour tortilla do the same.
Olive or vegetable oil. Use it to warm the tortillas and when you saute the onions if not enough fat was rendered from the chorizo.
TIP: Plant based chorizo such as soy chorizo is an easy substitute in this recipe if you want to prepare a vegetarian or vegan meal. You would not need to cook it nearly as long, simply warm it through.
How to Cook Chorizo & Potatoes for Tacos: Step-by-Step
The best way to cook chorizo is in a non-stick pan or heavy bottomed skillet over medium-high heat.
This ensures that the pork fat renders steadily and the meat browns in its deliciousness. Take care not to rush chorizo but do not allow it to dry out either. As soon as it begins to crisp up a bit it is done.
To prepare the chorizo tacos with potatoes it is helpful to organize the workflow as shown below so that all the ingredients come together seemlessly.
Be sure to have all the prep work complete – slicing the jalapenos and limes, having fresh cilantro handy as well sour cream and salsa or hot sauce if you plan to serve them.
- Begin by warming the corn tortillas in a skillet with a little bit of olive oil or bacon fat if you have it. This makes them pliable and infuses them with flavor.
- Cook the diced potatoes in a bowl of water in the microwave or in a pot of water on the stove. When they are fully cooked (soft, but not mushy), drain them and set them aside.
- Turn your attention to browning the chorizo – typically you will not need extra fat to do so. Once fully cooked, remove it from the large skillet and set aside. Keep the rendered fat.
- Saute the onion and garlic along with the oregano in the same skillet over medium heat. If the chorizo did not render enough fat, add a bit of olive oil.
- Add the drained potatoes and cook them together with the onion. When browned around the edges return the chorizo to the pan and cook for another couple of minutes for all the flavors to marry. Taste and season with salt and pepper if needed.
Authentic chorizo street tacos typically only have a bit of cilantro, jalapeno peppers and a squeeze of lime juice as finishing touches. Thinly sliced red radishes work well as a topping too.
Should you want to add a drizzle of lime crema, chipotle crema, a dollop of regular sour cream, or a bit of salsa – all are compatible. Mexican black beans are a suitable side dish if you feel like serving one. Avocado slices topped with queso fresco are another tasty idea.
If you are making the chorizo taco recipe for brunch you can fry eggs, overeasy or scrambled, and serve them along.
Mexican Beer Drinks to Enjoy with Your Chorizo Taco
What is a taco without a cold Mexican lager? Whether you prefer a crisp, clean, pilsner like golden cerveza or a cerveza oscura in the style of Vienna lager, Mexican beers rise up to the occasion with ease.
The only thing better to pair with this chorizo recipe with potatoes are Mexican beer drinks. We recommend these cervezas preparadas to accompany your taco feast:
Chelada – use a light lager and this recipe.
Michelada – a spicy, flavored dark beer based cocktail, follow this authentic recipe.
Clamato Beer – a Michelada with clamato (learn how to make it).
Chavela – a touch of tequila makes this cocktail even more exciting.
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- 12 corn tortillas
- 2 medium potatoes, diced in 1/2 inch cubes
- 1 lb Mexican chorizo sausage*
- 1 onion, diced
- 3-4 garlic cloves, minced
- 1 tbsp dried Mexican oregano
- cilantro, to taste for garnish
- 2 jalapenos, thinly sliced, for garnish**
- 1 lime, for a finishing touch of acidity
- olive oil, as needed to warm tortillas and saute onion
1. In a skillet, over medium-high heat and with bit of olive oil warm up each tortilla on both sides, then set aside and keep warm.
2. Place the diced potatoes in a bowl, fill with water and microwave for 5-6 minutes or until fully cooked and soft. Drain, rinse, pat dry and set aside.
3. In a large skillet over medium-high heat cook the chorizo (about 5-6 minutes, until it begins to crisp up a little). Break it up with a wooden spoon as it browns. Remove it from the skillet and keep the rendered fat.***
4. Lower the heat to medium and saute the onion, garlic and oregano until the onion is soft and translucent. Add the cooked diced potatoes, mix and cook until the potatoes begin to brown around the edges.
5. Return the chorizo to the pan and mix well with the onions and potatoes. Cook another 1-2 minutes. Remove from the heat and serve with the warm tortillas, jalapeno, cilantro and lime as garnish.
*This is raw Mexican chorizo - seasoned ground pork. Read the body of the post for more details. If you are using plant based chorizo such as soy chorizo, cook it as per the package instructions. Most likely you will need to warm it through only.
**If you want to add a bit of jalapeno to the chorizo sausage mixture, cook the slices along with the onion.
***Depending on the fat contents of the chorizo sausage you bought there may be just a little bit of fat or quite a bit. If very little, add a bit of olive oil before you saute the onion. If too much, remove excess and leave about 1/2 tbsp in the skillet.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 778Total Fat: 46gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 100mgSodium: 1444mgCarbohydrates: 59gFiber: 8gSugar: 3gProtein: 34g