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Mexican Chorizo and Potato Tacos
Created by: Howcan Team
Ingredients
- 1 lb Mexican chorizo
- 2 large potatoes, diced
- 1 small onion, diced
- 1 jalapeno, minced
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1/2 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- 1 lime, cut into wedges
Instructions
- In a large skillet over medium heat, cook 1 lb of Mexican chorizo, breaking it up with a spoon as it cooks, for about 5 minutes or until browned.
- Add 2 diced potatoes, 1 diced onion, and 1 minced jalapeno to the skillet with the chorizo. Cook for 10 minutes, stirring occasionally, until the potatoes are tender.
- Stir in 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
- In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side.
- Divide the chorizo and potato mixture among the tortillas. Top with chopped cilantro, crumbled queso fresco, and a squeeze of lime juice.
- Serve the tacos immediately and enjoy!
Originating in the northern regions of Mexico, Chorizo and Potato Tacos have a rich history dating back to the Spanish colonization. The dish combines spicy Mexican chorizo sausage with tender potatoes, creating a flavorful and satisfying filling for soft corn tortillas. Renowned chefs like Rick Bayless have popularized this dish, incorporating their own unique twists and techniques. Today, the best versions of these tacos can be found in authentic Mexican taquerias, where the chorizo is often homemade and the potatoes are perfectly seasoned and cooked to perfection. The key to this dish lies in the quality of the chorizo and the balance of flavors between the spicy sausage and the creamy potatoes.
35 min
4
380 calories
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