Potato and chorizo tacos. Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp.
In Mexico, food that is quick, tasty and served in bite-size portions is known as antojitos which means "little cravings" and you will crave them after trying them.
Meanwhile, heat the vegetable oil in a medium skillet over high.
Juicy, highly seasoned Mexican chorizo is the key to these classic tacos, and we devised a quick method for making our own.
You can cook Potato and chorizo tacos using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Potato and chorizo tacos
- You need .75-1 lb of chorizo(my recipe or yours).
- You need 1 of white onion (1/2 cup finely diced and onion chopped the rest for service).
- Prepare 1 1/2 cup of gold potato petite diced.
- Prepare to taste of Ancho.
- Prepare to taste of cumin.
- Prepare to taste of smoked paprika.
- Prepare to taste of salt.
As you cook, mash some of the potatoes. Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp.
Potato and chorizo tacos instructions
- Start by adding some evo to a pan and heat. Add the chorizo and cook until cooked through and crumbling.
- Add the onions and potatoes and add another glug of oil and season by dusting the top with ancho, cumin, paprika, garlic powder followed by a few pinches of salt and cook until the potatoes are tender.
- Add the chorizo back in with a some fresh cilantro and cook for an additional 5 minutes, taste for salt. Serve with accoutrements like white onion, tomatoes, cotija cheese, avocado, cilantro and spicy crema..
Tacos Dorados take me back to the time when I lived in Tijuana and my mother would cook them when I got back from school. The smell of the frying tacos makes me feel nostalgic by giving me the warmth of when I finally got home one hour after school because I had to cross the border every day. For our Chorizo and Potato Tacos, we start by making our own juicy, highly seasoned chorizo: We mix ground pork with ancho chile powder and spices that have been bloomed in oil to bring out their flavors. We cook the pork mixture in a skillet and add parboiled diced potatoes that absorb the flavorful pork fat and juices as they finish cooking. Have a taco party with these Vegan Chorizo and Crispy Potato Tacos! vegan chorizo crumbles and crispy Yukon gold potatoes are tucked into corn tortillas and topped with minced white onion and fresh cilantro.