Mexican Chorizo con Papas Tacos are a popular and flavorful dish that combines spicy, savory Mexican chorizo with soft, seasoned potatoes (papas), all wrapped up in a warm tortilla. These tacos are perfect for breakfast, lunch, or dinner and offer a delicious balance of heat and heartiness. Here’s how to make them:
Mexican Chorizo con Papas Tacos Recipe
Ingredients:
For the chorizo and potatoes:
- 1 lb (450g) Mexican chorizo (you can find fresh or raw chorizo at Mexican markets or grocery stores)
- 2 medium potatoes, peeled and diced (Yukon gold or russet potatoes work well)
- 1 small onion, finely chopped
- 1-2 jalapeño peppers (optional, for extra heat), finely chopped
- 2-3 garlic cloves, minced
- 1/2 tsp ground cumin (optional)
- Salt and black pepper, to taste
- Olive oil or vegetable oil (for frying the potatoes)
For the tacos:
- Corn or flour tortillas (depending on your preference)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Salsa (your favorite kind — salsa verde or red salsa works great)
Instructions:
1. Cook the Potatoes:
- Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, add the diced potatoes in a single layer.
- Fry the potatoes, stirring occasionally, for about 8-10 minutes or until they are golden brown and crispy on the outside, and soft on the inside.
- Once cooked, remove the potatoes from the skillet and set them aside on a plate lined with paper towels to absorb excess oil. Season with a pinch of salt and pepper.
2. Cook the Chorizo:
- In the same skillet, remove any excess oil if necessary, leaving just enough to cook the chorizo.
- Add the chorizo to the skillet, breaking it up with a spoon or spatula as it cooks. Cook for about 5-7 minutes or until the chorizo is fully cooked through and slightly crispy. The chorizo will release some fat, which adds flavor.
- If you like extra heat, you can add finely chopped jalapeños and cook for an additional minute.
3. Combine the Potatoes and Chorizo:
- Once the chorizo is cooked, add the cooked potatoes back into the skillet with the chorizo. Stir everything together so that the potatoes are coated with the flavorful chorizo.
- Add the onion and garlic to the skillet, and cook for another 3-5 minutes until the onions are soft and translucent.
- Season the mixture with ground cumin (optional), salt, and pepper to taste.
4. Warm the Tortillas:
- While the chorizo and potato mixture is cooking, heat your tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side or warming them in the microwave, wrapped in a damp towel.
5. Assemble the Tacos:
- To assemble, spoon the chorizo and potato mixture onto the warm tortillas. Top with fresh cilantro and a squeeze of lime juice.
- If you like, add some salsa for an extra kick of flavor.
6. Serve:
- Serve your Chorizo con Papas Tacos immediately with lime wedges and salsa on the side.
Tips for Success:
- Chorizo: Mexican chorizo (the fresh kind, not the cured) is key for this recipe. If you can’t find it, you can substitute with ground pork, but it won’t have the same distinct flavor.
- Potatoes: You can make the potato part ahead of time. Simply cook and store the potatoes separately, then add them to the chorizo when ready to serve.
- Tortillas: Warm tortillas are essential for the best taco experience. Corn tortillas are the traditional choice for chorizo tacos, but flour tortillas are also an option if you prefer them.
- Add-ins: You can add avocado slices, pickled red onions, or even a sprinkle of queso fresco to elevate these tacos.
Serving Suggestions:
These Chorizo con Papas Tacos are best enjoyed with a side of refried beans, a simple Mexican salad, or some Mexican rice. If you want to cool down the heat, a creamy avocado salsa or a cold Mexican beer can also complement the flavors well.
Enjoy these flavorful, spicy tacos — they’re a guaranteed crowd-pleaser!
