Mexican · Dinner
Chorizo and Potato Tacos
Diced potatoes and fresh Mexican chorizo fry together in a skillet until the pork crisps and the potatoes turn golden at the edges, seasoned with cumin and chili powder, then piled onto warm corn tortillas with onion, cilantro and a squeeze of lime.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
685Calories
27.5gProtein
46.1gFat
42.8gCarbs
3.5gSugar
6.3gFiber
1252mgSodium
148mgChol
16.8gSat Fat
980mgPotassium
115mgCalcium
3.9mgIron
1.2mcgVitamin B12
19mgVitamin C
gluten-free
high-fiber
spice-route
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Peel and dice the potato into 1/4-inch cubes, remove the chorizo casing and crumble it, finely dice the onion, and chop the cilantro.
2
Fry
Heat oil in a skillet over medium heat; add potato and cook 8–10 minutes, stirring occasionally, until golden and fork-tender.
3
Sear
Push potato to the side, add chorizo, and cook over medium-high heat 5–7 minutes, breaking it up, until browned and its fat renders.
4
Bloom
Stir in cumin and chili powder; cook 1 minute over medium heat until fragrant, gently folding the mixture together.
5
Char
Warm tortillas in a dry skillet over medium heat, 20 seconds per side, until soft with light brown spots.
6
Plate
Divide filling between tortillas, top with onion and cilantro, season with salt, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz420g fresh Mexican chorizo
- 11 oz311g potato
- 44 corn tortillas
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 2 tsp2 tsp vegetable oil
- 22 lime wedge
- salt, to taste
