Best 7 Chorizo Potato Tacos Recipes

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Are you craving a flavorful and satisfying meal that combines the zest of chorizo with the comfort of potatoes, all wrapped in a warm tortilla? Look no further than the delectable chorizo potato tacos! This dish is a symphony of textures and flavors, with the spicy chorizo, crispy potatoes, and creamy fillings coming together to create a mouthwatering experience. Whether you're a seasoned taco aficionado or new to the world of Mexican cuisine, these chorizo potato tacos are sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create the ultimate chorizo potato tacos!

Here are our top 7 tried and tested recipes!

CHORIZO-POTATO TACOS



Chorizo-Potato Tacos image

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 13

2 medium red-skinned potatoes, cut into 1-inch chunks
Kosher salt
2 tablespoons vegetable oil
1 medium yellow squash, diced
Freshly ground pepper
8 ounces fresh chorizo or other spicy sausage, casings removed
2 medium tomatoes, diced
1 scallion, minced
1 jalapeno pepper, minced (remove seeds for less heat)
1/3 cup fresh cilantro, chopped
8 corn tortillas
1/4 cup crumbled cotija or feta cheese
Sour cream and/or guacamole, for serving (optional)

Steps:

  • Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
  • Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
  • Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.

Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams

CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)



Chorizo, Potato, and Egg Breakfast Tacos (Tex-Mex) image

In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit.

Provided by Pokey in San Antonio

Categories     Breakfast

Time 40m

Yield 16 tacos, 6-8 serving(s)

Number Of Ingredients 10

1 lb potato
1 lb mexican chorizo sausage
6 eggs
1/2 cup onion (sliced)
1 cup cheddar cheese (grated)
1/2 cup taco sauce
3 teaspoons pepper
2 teaspoons salt
3 tablespoons olive oil
16 flour tortillas

Steps:

  • Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
  • Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
  • The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
  • Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
  • Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.

VEGAN POTATO SOY CHORIZO TACOS



Vegan Potato Soy Chorizo Tacos image

This is a vegan version of popular Mexican tacos made are traditionally made with potatoes and pork chorizo that are deep fried, but I prefer this healthier version where you just heat the tortillas on the griddle with a very small amount of oil until they are crispy. [Recipe originally submitted to Allrecipes.com.mx]

Provided by gem

Categories     World Cuisine Recipes     Latin American     Mexican

Time 53m

Yield 4

Number Of Ingredients 5

2 pounds Yukon Gold potatoes, peeled
salt and ground black pepper to taste
2 tablespoons vegetable oil, divided
12 ounces soy chorizo, crumbled
12 (6 inch) corn tortillas

Steps:

  • Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
  • Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
  • Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
  • Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 85.2 g, Fat 21.2 g, Fiber 12.3 g, Protein 22.2 g, SaturatedFat 3.9 g, Sodium 961.9 mg, Sugar 2.5 g

CHORIZO, POTATO, AND EGG TACOS



Chorizo, Potato, and Egg Tacos image

This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 8 tacos

Number Of Ingredients 6

1 large poblano chile
1 medium russet potato (1/2 pound), peeled and cut into 3/4-inch pieces
1/2 pound fresh chorizo, casings removed
4 large eggs, lightly beaten
8 small flour tortillas, warmed or lightly toasted
Summer Salsa Picante

Steps:

  • Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
  • Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

Nutrition Facts : Calories 570 g, Fat 32 g, Fiber 3 g, Protein 27 g

POTATO, POBLANO, AND CHORIZO TACOS



Potato, Poblano, and Chorizo Tacos image

Make and share this Potato, Poblano, and Chorizo Tacos recipe from Food.com.

Provided by Lavender Lynn

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 poblano chiles
1 tablespoon canola oil
2 cups white potatoes, diced
1 cup onion, chopped
1 cup corn kernel
1/8 teaspoon ground red pepper
5 garlic cloves, minced
3 ounces chorizo sausage, casings removed
3/4 cup unsalted chicken stock
3/8 teaspoon kosher salt
8 (6 inch) corn tortillas
1/4 cup green onion, sliced
1 ounce manchego cheese, shredded (about 1/4 cup)
8 lime wedges

Steps:

  • Preheat broiler to high.
  • Cut poblanos in half lengthwise; discard seeds and membranes.
  • Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop.
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.
  • Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese. Serve with lime wedges.

RICK'S POTATO AND CHORIZO TACOS WITH AVOCADO SALSA



Rick's Potato and Chorizo Tacos with Avocado Salsa image

For a fresh-baked flavor, chef Rick Bayless wraps store-bought tortillas in a clean, damp kitchen towel, and warms them in the microwave in a covered casserole dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 12 tacos

Number Of Ingredients 9

3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)
Coarse salt
1 pound Mexican chorizo sausage, casing removed
1 small white onion, finely chopped
3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
1 clove garlic
1 jalapeno, stemmed
1 large ripe avocado, peeled and pitted
12 soft cornmeal tortillas

Steps:

  • In a medium saucepan, bring 1 quart of salted water to a boil. Add potatoes, and simmer until tender, about 10 minutes. Drain, and set aside.
  • In a large skillet over medium heat, combine chorizo and onion. Cook, stirring often, until sausage is cooked through and onion is soft, about 10 minutes. If sausage has rendered more than a light coating of fat over bottom of skillet, pour off extra. Add potatoes, and continue to cook over medium heat, stirring often, until potatoes begin to brown, about 8 minutes. As mixture cooks, mash everything together a little with back of a spoon or a spatula, scraping up any crusty bits of potato, so that it roughly holds together. Cover, and keep warm over very low heat.
  • Meanwhile, in a food processor fitted with the steel blade, combine tomatillos, garlic, and jalapeno. Pulse until fine. Add avocado, and pulse until combined. Season with salt.
  • Wrap tortillas in a warm, damp kitchen towel, put them in a microwave-safe casserole dish, and cover. Warm in the microwave for 4 minutes, remove, and let stand a few minutes. Top each tortilla with potato mixture and avocado salsa, fold in half, and serve.

CHORIZO, POTATO & EGG TACOS



Chorizo, Potato & Egg Tacos image

You don't know what your missing until you've had "Mexican Breakfast Tacos" with fresh salsa. While I lived in San Antonio, Texas I got addicted to breakfast tacos and not only had them for breakfast but midnight snacks as well. I looked forward to eating them when I went to work at Alphonso's Mexican Restaurant and this one is...

Provided by Kimberly Biegacki

Categories     Tacos & Burritos

Time 20m

Number Of Ingredients 9

6-8 oz chorizo (mexican sausage, mild, medium or hot)
2 small potatoes, cooked & diced
1/4 c onion, diced
6-8 small flour tortillas
6 large eggs
salsa
1/2 tsp adobo seasoning
salt & pepper
2 Tbsp cream or milk

Steps:

  • 1. Fry up your cooked & diced potatoes in a pan on low heat w/some butter or oil. Season them with the adobo, salt & pepper. Put them in a bowl and set aside.
  • 2. Fry up your chorizo just like you would ground sausage. Do not drain your chorizo unless it is really greasy. Ours is from a local butcher so it is perfect w/seasoning & flavor not too much grease. When the chorizo is almost done I add the potatoes and mix it together.
  • 3. Whisk your eggs and cream together and add to your chorizo & potato mixture. Cook till done.
  • 4. Some fresh salsa makes these tacos superior. This is my homemade yellow tomato salsa that I am currently out of. Looking forward to summer and canning some more.
  • 5. Heat up some tortillas in microwave w/a damp paper towel around them or on the stove in a pan for 20 - 30 seconds for each one. Add 2 - 3 tablespoons of chorizo mixture, a pinch of cheese, salsa and then wrap them in tinfoil or serve and eat immediately. --my husband likes sour cream & hot sauce on his.

Tips:

  • To save time, use pre-cooked chorizo or potatoes.
  • For a crispy taco shell, heat the oil in a skillet over medium-high heat before adding the tortillas.
  • If you don't have taco seasoning, you can make your own by mixing chili powder, cumin, oregano, garlic powder, and salt.
  • To make the tacos more flavorful, top them with your favorite taco toppings, such as salsa, guacamole, sour cream, cheese, or Pico de Gallo.
  • Serve the tacos immediately, while the shells are still crispy.

Conclusion:

Chorizo and potato tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. They are perfect for a quick weeknight dinner or a fun party appetizer. With a few simple tips, you can make the perfect chorizo and potato tacos that will be sure to please everyone. So next time you're looking for a new and exciting taco recipe, give these chorizo and potato tacos a try!

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