Chorizo & Potato Tacos 🌮🌮
Ingredients
• 1 lb chicken chorizo
• 2 medium potatoes, diced small
• 10–12 corn tortillas
• ½ cup Herdez salsa verde
• ½ cup fresh cilantro, chopped
• ½ cup Monterey Jack Cheese (optional)
Instructions
1️⃣ Cook the Chorizo
1. Heat a large skillet over medium heat.
2. Add the chicken chorizo
3. Break it apart with a spatula.
4. Cook 5–7 minutes until browned and fully cooked.
5. Remove the chorizo from the skillet and set aside in a bowl.
6. Carefully pour off most of the grease, but leave about 1–2 tablespoons in the pan.
(That leftover grease will flavor the potatoes.)
2️⃣ Fry the Potatoes in the Chorizo Grease
1. Add the diced potatoes to the skillet with the remaining grease.
2. Season with salt & pepper.
3. Cook 10–12 minutes, stirring occasionally, until crispy outside & fork-tender inside.
**If they start sticking, add 2 tbsp water and cover for 2 minutes to soften them.
3️⃣ Add the Chorizo Back
1. Return the cooked chorizo to the skillet with the potatoes.
2. Stir together.
4️⃣ Warm the Tortillas
Warm corn tortillas:
• In a dry skillet 30 seconds each side, or
• Microwave wrapped in a damp paper towel 30 seconds.
5️⃣ Assemble the Tacos
Fill tortillas with:
• Chorizo & potato mixture
• Fresh cilantro
• Optional shredded Monterey Jack Cheese
• Salsa Verde
Done! 🌮🌮
#easytacos #affordabledinner #quickfoodideas #chorizotacos #foodie
Chorizo and potato tacos are a fantastic way to combine savory and comforting flavors in one simple dish. Beyond the recipe, one tip to elevate your tacos is to ensure the potatoes are diced uniformly small to achieve an even crispiness, which adds a satisfying texture contrast to the juicy chorizo. I've found that using chicken chorizo not only adds a rich, spicy depth but also makes the meal a bit lighter compared to traditional pork chorizo. When frying the potatoes in the chorizo grease, be patient, stirring occasionally to get that perfect balance between crispy and tender. If you notice the potatoes sticking or browning too quickly, adding a splash of water and covering the pan briefly helps cook them through without burning. This trick has always saved my batches! Warming your corn tortillas properly can truly change the taco experience. I prefer using a dry skillet for about 30 seconds on each side because it gives the tortillas a slightly toasted flavor without making them soggy. Wrapping them in a damp paper towel and microwaving is quicker if you’re pressed for time. For toppings, fresh cilantro and Herdez salsa verde bring a bright freshness that complements the spicy chorizo perfectly. Adding Monterey Jack cheese is optional but highly recommended—it melts nicely and adds a creamy texture that balances the heat. These tacos are not only quick to prepare but also budget-friendly and perfect for weekday meals or casual gatherings. I've served them at family dinners, and they always disappear fast! Give this recipe a try, and you’ll see how easy it is to bring delicious Mexican-inspired flavors to your kitchen with minimal ingredients and effort.
