Potato & Chorizo Tacos
Chorizo & Potato Tacos are 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 Huevos Rancheros 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.
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Prep time
10 mins
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Cook time
30 mins
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Total time
40 mins
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Ideal for
Snacks -
Make it
Mexican -
Serves
4
Nutrition: Per serving
kcal 157 fat 7.5g saturates 2.8g carbs 15.1g sugars 2.2g fibre 1.1g protein 7.1g salt 1.1g
Found in the
Mexican Section
Ingredients
- 250g / 9 oz potatoes, washed well
- 200g / 9 oz chorizo, casing removed and cut into chunks
- ¼ tub Gran Luchito Smoky Chipotle Fajita & Taco Mix
- 1 packet Gran Luchito Soft Taco Wraps
- 1 onion, sliced
- 1 bunch spring onions, roughly chopped
- ½ jar Gran Luchito Tomatillo Salsa
- 100g / 3 ½ oz queso fresco (use mild feta if you can’t find it)
- 1 handful coriander, roughly chopped
- Lime wedges to serve
How to make it
- Add some water to a saucepan and bring to the boil.
- Meanwhile, cut the potatoes into small 1 ½ cm / ½ inch chunks (you can leave the skin on).
- When boiling, add 2 teaspoons of salt and carefully add the potatoes to the water. Cook for about 10 minutes or until tender.
- Drain the potatoes and leave until they stop steaming. This will ensure they’re dry and allow them to crisp up.
- 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).
- Once crispy, set aside in a bowl and add the Gran Luchito Smoky Chipotle Fajita & Taco Mix and toss to coat.
- 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.
- 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.
- 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.
- Serve with lime wedges.
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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!
Thanks for your review Dave! Keep us posted on any of the other recipes you try.
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!
Brilliant feedback, thank you Alejandro. Please let us know if you try any of our other recipes!
Sweet Heavons above, this was a delicous take on my usual non inspiring chicken tacos out of a packet – will be making these again
Great to hear! Which to try next……? https://gran.luchito.com/recipes/tacos/
Really tasty recipe that goes down a treat in my house! The spice mix and tomatillo salsa are what make it really special. iGracias, Gran Luchito!
Our pleasure! We’re thrilled that this recipe is so popular! 😊