Chorizo-Potato Tacos

I made sopes awhile ago and froze the leftover chorizo-potato mixture to use later in tacos. I am finally getting around to making these tacos and here they are.  Feel free to add any condiments of your choice. This is really, really good and a favorite base for tacos. If you enjoy spicy Mexican food you will love this.

Chorizo-Potato Tacos

  • Potato-Chorizo Mixture (see recipe below)
  • your favorite salsa (I used Frontera – Rick Bayless) Red Tomato Salsa Mexican with mild green chilies (very good)
  • corn tortillas (6-8″) heated
  • refried beans (optional)
  • green onions, chopped
  • lettuce, shredded
  • tomatoes, chopped
  • cheese, shredded
  • pickled jalapeno slices
  • lime wedges for serving

Chorizo-Potato Mixture:

  • 2 cups Red Bliss potatoes (unpeeled) cut into 1/2-inch dice
  • 1 tsp. kosher salt
  • 1 lb. fresh chorizo
  • 1-1/2 cups onion, finely chopped

Cover the potatoes with water in a saucepan and add 1 tsp. salt. Bring to a boil and simmer for about 8-10 minutes, or until tender; drain.

Add the chorizo to a large cast iron skillet and cook over medium-high heat, while breaking up the chorizo until the fat begins to render, about 1 minute. Add the onions and continue cooking for another 12 minutes. Add drained potatoes and smash them down and toss until filling is brown, about 10 minutes.

Heat a non-stick skillet and brush lightly with oil.  Cook the corn tortillas on both sides, just a few minutes, until heated through.

Assemble the tacos with your choice of toppings.

Recipe by CookingWithAuntJuju.com

Linking to Fiesta Friday.

    

22 thoughts on “Chorizo-Potato Tacos

  1. I must try my hand at making more Mexican dishes! And yours has chorizo – which I love…bookmarking this recipe right away! Thanks so much for bringing this to FF, Judi!

    Like

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