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Home | Recipes | Mexican Classics | Tacos | Snacks & Starters

Chorizo & Potato Tacos

Chorizo & Potato Tacos are a delicious and popular Mexican street food dish. The chorizo infuses the crispy potatoes with its signature spicy flavour making for an irresistible and hearty taco. This is a great dish to try when you’re low on supplies as it can be whipped up using store cupboard essentials.

We recommend serving these Chorizo & Potato Tacos with a side of Mexican Corn or some Chipotle Beef Nachos for a more indulgent pairing.

If you love chorizo, you should try our Chorizo Sandwich and Chorizo & Eggs recipes.

We would love to hear what you think of this recipe, be sure to leave a review after you’ve tried it! Scroll to the bottom of the recipe to find the comments section.

  • Prep time

    10 mins

  • Cook time

    30 mins

  • Total time

    40 mins

  • Ideal for

    Snacks

  • Make it

    Mexican

  • Serves

    4-6

How to make it

  1. Add some water to a saucepan and bring to the boil.
  2. Meanwhile, cut the potatoes into small 1.5cm chunks (you can leave the skin on).
  3. When boiling, add 2tsp of salt and carefully add the potatoes to the water. Cook for about 10 minutes or until tender.
  4. Drain the potatoes and leave until they stop steaming. This will ensure they’re dry and allow them to crisp up.
  5. Heat a large frying pan over a medium/high heat. When hot, add a good lug of vegetable oil. When shimmering, add the potatoes, stir so they are all covered in oil and cook until crispy. You may need to do this in 2/3 batches so as not to crowd the pan (if doing this you’ll need to add more oil for each batch).
  6. Once crispy, set aside in a bowl and add the Gran Luchito Smoky Chipotle Fajita & Taco Mix and toss to coat.
  7. Add the chorizo and sliced onion (not spring onion yet) to the pan. Cook for around 10 minutes, stirring regularly. When the chorizo is nice and crispy and the onions have softened, turn off the heat then add the green parts of the spring onions to warm through and wilt slightly.
  8. Warm the tortillas in the microwave or oven. You can use the naked flame from the hob to carefully char them a little if you like.
  9. Spoon a little potato & chorizo onto a tortilla and top with Gran Luchito Tomatillo Salsa, the white parts of the spring onions, some roughly chopped coriander and a sprinkle of cheese.
  10. Serve with lime wedges.

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Dave R
Dave R
1 month ago
Rating :
     

Never thought about putting Potato and Chorizo together in a taco, so glad I did. The tomatillo salsa is a refreshing twist with the chipotle. Will be making these again!

Editor
1 month ago
Reply to  Dave R

Thanks for your review Dave! Keep us posted on any of the other recipes you try.

Alejandro Román
Alejandro Román
25 days ago
Rating :
     

Great recipe that actually takes you to the hearth of the real local taco places in villages or towns in Mexico! It remained me the flavors from lovely and mistique @Tepoztlan Morelos.

The combination of the strong taste of chorizo combined with the tender potatos covered with the explosive flavor of the great @luchito sauce is amazing!

Editor
25 days ago

Brilliant feedback, thank you Alejandro. Please let us know if you try any of our other recipes!

Richard
Richard
24 days ago
Rating :
     

Sweet Heavons above, this was a delicous take on my usual non inspiring chicken tacos out of a packet – will be making these again

Editor
24 days ago
Reply to  Richard

Great to hear! Which to try next……? https://gran.luchito.com/recipes/tacos/

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