Tacos de Chorizo y Papa
Chorizo & Potato Tacos
Potatoes brown directly in the red, rendered fat left behind by cooked chorizo, soaking up its smoky color before the two are mixed back together for a hearty weeknight filling.
Tacos de Chorizo y Papa
✦ Antes de Empezar
Before you cook
Can I use the rendered chorizo fat for anything else?
Yes — the recipe deliberately leaves the red-tinted fat in the skillet after removing the chorizo, then cooks the potatoes directly in it so they pick up the color and smoky flavor as they brown. There's no need to add extra oil.
Ingredientes· 7View
Main Filling
- 12 ozMexican Pork Chorizoloose, casings removed
- 3 mediumRusset or Yukon Gold Potatoespeeled and diced into small cubes
- 1/2White Onionfinely chopped
- to tasteSaltpotatoes need salt during boiling
For Serving
- as neededCorn Tortillas
- 1/2 cupFresh Cilantrochopped
- as neededSalsa Verde
Instrucciones
6 pasosCocina el chorizo
Cook the chorizo
Cook the chorizo in a wide skillet over medium heat, breaking it apart, until its red fat renders and the chorizo is cooked through.
Retira el chorizo
Remove the chorizo
Remove the chorizo with a slotted spoon, leaving the fat in the skillet.
Cocina la papa
Cook the potatoes
Add the potatoes and cook covered over medium-low heat, stirring occasionally, until tender and browned.
Agrega la cebolla
Add the onion
Add the onion and cook for 3 minutes.
Mezcla todo
Combine everything
Return the chorizo to the skillet and mix thoroughly. Taste and adjust the salt.
Sirve
Serve
Serve in warm tortillas with cilantro, onion, and salsa.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.
