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Mexican Chorizo and Potato Tacos with Spicy Salsa
Created by: Howcan Team
Ingredients
- 1 lb Mexican chorizo
- 2 large potatoes, diced
- 1 small onion, diced
- 1 jalapeno, minced
- 1/2 cup chopped cilantro
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1/2 cup crumbled queso fresco
- 1 lime, cut into wedges
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced potatoes and cook until they are golden and tender, about 8-10 minutes. Season with salt and pepper to taste. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of olive oil and sauté the diced onion and minced jalapeno until they are soft, about 3-4 minutes.
- Add the Mexican chorizo to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through, about 5-7 minutes.
- Return the cooked potatoes to the skillet and mix everything together. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and stir in the chopped cilantro.
- In a separate small bowl, prepare the spicy salsa by combining 1/2 cup of chopped tomatoes, 1/4 cup of diced onion, 1 minced jalapeno, and 2 tbsp of chopped cilantro. Season with salt and pepper to taste.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- To assemble the tacos, spoon the chorizo and potato mixture onto each tortilla. Top with shredded lettuce, crumbled queso fresco, and a squeeze of fresh lime juice. Serve with the spicy salsa on the side.
- Enjoy your delicious Mexican Chorizo and Potato Tacos with a side of spicy salsa!
The history of Mexican Chorizo and Potato Tacos dates back to the fusion of Spanish and indigenous flavors in Mexico. The spicy, crumbly chorizo combined with the earthy potatoes creates a mouthwatering filling for soft corn tortillas. This dish is a staple in Mexican cuisine, especially in regions like Oaxaca and Puebla, where it is often served with a side of fiery salsa made from roasted tomatoes, chilies, and garlic. Chefs like Diana Kennedy and Rick Bayless have popularized this dish, showcasing its rich flavors and versatility. Today, the best version of this dish can be found in authentic Mexican taquerias, where the key lies in using high-quality chorizo and perfectly cooked potatoes. Whether enjoyed at a bustling street food stall or a cozy family-owned restaurant, these tacos never fail to deliver a fiesta of flavors.
40 min
4
380 calories
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