Tacos de chorizo con papas – tacos with chorizo sausage and potatoes Recipe
Tacos de chorizo con papas are hearty tacos with spicy sausage and soft potatoes, wrapped in warm tortillas. In Mexico they often appear as a quick dinner or street snack you can eat on the go. The flavor is like a mix of fried potatoes with sausage and Mexican spices, served in a convenient little wrap.
Tacos de chorizo con papas combine homely fried potatoes with intensely seasoned chorizo sausage, all wrapped in a soft corn tortilla. It’s the essence of Mexican street food: big flavor, simple ingredients and food you can grab with your hand and eat standing up. Every bite is rich in the best way, slightly spicy and distinctly citrusy thanks to the lime.
Chef's tips
Don’t overcook the potatoes – they should be tender but hold their shape, otherwise they’ll turn to mush when mixed with the chorizo. After frying the sausage I always spoon off the excess fat, leaving just enough to coat the potatoes and give them color and flavor. Warm the tortillas briefly in a very hot, dry pan – as soon as they become flexible and start to smell lightly of corn, take them off so they don’t turn hard.
How to serve
Serve them with a simple tomato salsa, extra lime and a few slices of fresh chili for the brave. Light beer, a non-alcoholic michelada or homemade lime lemonade with a pinch of salt all pair well. It’s a great idea for a Mexican-themed evening with friends – everyone can assemble their own tacos at the table, like a home “taco bar”.
Ingredients
- raw chorizo sausage spicy, for frying - 300 g
- potatoes new or salad potatoes - 500 g
- white onion medium - 1 piece
- garlic - 2 cloves
- corn tortilla - 12 pieces
- fresh coriander - 0.25 bunch
- lime - 1 piece
- vegetable oil - 1 tablespoon
- sweet paprika, ground optional, if the chorizo is not very red - 0.5 teaspoons
- salt or to taste - 0.5 teaspoons
Preparation
- Peel the potatoes and cut into small cubes about 1 cm in size. Put into a pot with salted water, bring to a boil and cook for 8–10 minutes, until tender but not falling apart. Drain and set aside.
- Dice the onion finely and chop the garlic. Roughly chop the coriander and cut the lime into wedges.
- Remove the chorizo sausage from its casing (if it has one) and crumble it with your fingers or a knife into small pieces.
- Heat the oil in a large frying pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the chorizo and fry for 5–7 minutes, stirring often and breaking up the pieces with a spoon, until the sausage is browned and releases red fat.
- Add the garlic and fry for 1 more minute. If there is a lot of fat in the pan, you can carefully spoon some of it off.
- Add the cooked potatoes and gently mix with the chorizo so the potato cubes are coated in the red fat and spices. Fry together for 5–7 minutes, until the potatoes are lightly browned on the edges. Season with salt if needed.
- If you want a more intense color, add the sweet paprika and mix thoroughly.
- Warm the tortillas in a dry pan for 20–30 seconds on each side, until they are soft and flexible.
- Place a portion of the hot chorizo and potato mixture on each tortilla, sprinkle with coriander and serve with lime wedges for squeezing just before eating.
Storage
Store leftover filling in an airtight container in the fridge and reheat in a pan before serving again. If already assembled, tacos are best eaten the same day, as the tortillas soften over time.
