Potato-Chorizo Tacos

Potatoes and spicy chorizo fried up all crispy in a pan … Sounds like the perfect breakfast, right? mmm, especially next to some scrambled eggs and toast and a hot cup of strong coffee. But place it in a corn tortilla with some chopped onion, cilantro, and a squeeze of lime and you have a delicious dinner that gives Lawry’s taco seasoning a break (although I’m the first to admit I love that kind of taco meat in my tacos!)

When I read that these tacos are served at Tacolicious‘ food stand at the Ferry Plaza Farmer’s Market in San Francisco (if you visit the city, you must stop at the Ferry Building – for the farmer’s market outside and the many shops inside – It’s heaven for foodies), it further justified that we needed to make them for dinner! The original recipe calls for making your own fresh chorizo from ground pork, spices, and chipotle peppers in adobo, which we would have done if we had more time (time? what’s time?). Instead we just bought Mexican chorizo from our butcher without the slightest guilt, because we’re busy enjoying our little guy, who’s full of laughs and smiles lately!

Try these tacos tonight for a quick dinner. And go ahead, eat the leftovers for breakfast! The recipe below made about 9 tacos, but it depends on your preferred tortilla to filling ratio šŸ™‚

Potato-Chorizo Tacos

(Adapted from the May 2010 issue of Food & Wine)

1 lb. yukon gold potatoes
3/4 lb. mexican chorizo
(the kind in bulk; not the links)
2 TBS. vegetable oil
corn tortillas
white onion, diced
lime wedges

  • In a large saucepan, cover the potatoes with a few inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan. Transfer to a large mixing bowl.
  • Add the chorizo to the bowl with the potatoes and gently knead together, leaving some chunks of potato.
  • In a large skillet (cast iron is best), heat the oil until shimmering.
  • Add the chorizo-potato mixture to the skillet and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
  • Transfer the chorizo-potato mixture to a bowl and serve with the warmed tortillas, salsa, onion, cilantro and lime wedges. We had an avocado too so decided to add that as well!

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