A tasty and slightly unexpected addition to these tacos is potatoes. Stuffing potatoes into tacos isn’t a new phenomenon… People have been eating this combo for ages. Breakfast burritos are usually overflowing with them, tostadas are topped with diced spuds… Many Mexican dishes include potatoes. It actually ends up being a fairly common ingredient, if you look hard enough. The potato and chorizo are quite the happy couple.
I like to fry the potato cubes in a cast iron skillet with the browned chorizo. The potatoes develop a crispy outer shell while maintaining a soft and fluffy interior. The oil and pork flavors absorb into the potato while cooking, creating a depth of flavor that is unexpected. When you eat this taco, it’s difficult to determine where the chorizo ends and potato begins. They blend together beautifully.
I recommend topping these off with some thinly sliced radishes, cilantro and a dash of hot sauce. Fresh, minimal toppings add texture and brightness while not detracting from the main ingredients. This an incredibly flavorful dinner that is fast and simple to make. Perfect when you are short on time.
What is your favorite taco combination?
Chorizo & Potato Tacos
1-1.5 lbs fresh chorizo
4-5 baby red potatoes, diced
1 small onion, diced
1 garlic clove
2 radishes, thinly sliced
flour or corn tortillas
salt + pepper
Clean and dice potatoes. Bring to a boil in pot and cook until just fork tender. Slightly underdone is what you are looking for. Drain and cool for at least 30 minutes (you may also make and refrigerate these for up to 1 day before cooking).
Once your potatoes have cooled, it’s time to prep the rest of your ingredients.…
Remove chorizo from casing and crumble it into a pan. After the sausage browns slightly, I add the potatoes. When the chorizo nearly done, I add the diced onion and cook for several minutes.
Add the garlic and cook it all together for 2 more minutes and remove from heat.
Warm or toast your tortilla shells, I sometimes crisp mine of the stove top for some char. Add the chorizo and potato mixture to your warmed tortilla, top with radish slices and cilantro and enjoy!