Originally posted September 06, 2016

Potato and Chorizo Tacos

Potato and Chorizo Tacos by MexFoodJournal

Taco stand style potato and chorizo tacos topped with green tomato salsa verde.


  • 1 pound waxy potatoes
  • ½ pound chorizo
  • ½ medium white onion
  • 1 bunch of spring onions
  • Salsa verde
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 16 corn tortillas (taqueria size, the small tortillas)


Remove the outer membrane from the chorizo
Peel the potatoes
Chop the potatoes into ¼" pieces
Finely chop the onion
Heat 4 tablespoons of cooking oil in a frying pan over medium high heat
Add the chopped potatoes to your pan and stir to coat the potatoes with oil
Add the salt and pepper and stir again
Cook the potatoes for 3 minutes then add the chopped white onion
Cook the onions and potatoes together for 5 minutes
Add the chorizo and stir to incorporate
Cook the potato, onion chorizo mixture for 10 minutes
(The filling is ready to eat when the chorizo has rendered all of its fat and is just starting to get crispy.)
Adjust the salt if needed
Chop the spring onions
Warm the tortillas on a comal
Put 1 tablespoon of filling on each tortilla
Garnish with the chopped spring onions and a spoonful of salsa
Serve 4 tacos per person

30 minutes



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Adapted from

Mexican Food Journal
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