Chorizo Tacos with Potatoes

Chorizo tacos street style on corn tortillas. Use Mexican chorizo sausage or a plant based chorizo alternative. Makes about 3 tacos per person.

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Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: servings

Calories: 778kcal

Author: Milena Perrine

Ingredients

12 corn tortillas
2 medium potatoes diced in ½ inch cubes
1 lb Mexican chorizo sausage*
1 onion diced
3-4 garlic cloves minced
1 tablespoon 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

Instructions

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.
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.
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.***
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.
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.

Notes

*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 ½ tablespoon in the skillet.

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