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Chorizo and Potato Tacos

Chorizo and Potato Tacos

You guys! These tacos were super fun to make and tasted like no other taco I’ve ever had. I found this Cook’s Illustrated recipe in one of my cookbooks and I loved the idea of making my own chorizo using ground pork and lots of seasonings. The recipe took a bit of time but was so worth the effort. I served these delicious tacos with some avocado and roasted tomatillo salsa, onion, cilantro & lime juice relish, along with finely grated cotija cheese. My daughter and I were home alone when I made these tacos and we couldn’t stop eating them! My husband and son came home later and enjoyed the rest of the chorizo and potato tacos and also thought they were tasty, although my husband thought he might like them better with a bit less cinnamon & allspice (he likes those spices with sweet dishes more than with savory dishes). These tacos will most definitely make another appearance on our dinner table.

Chorizo and Potato Tacos

How to Make Chorizo and Potato Tacos

Make the avocado and roasted tomatillo salsa and the onion, cilantro & lime juice relish, if desired. Set aside to allow flavors to mingle.

Bring four cups of water to a boil in a saucepan over high heat. Season the water with 1 teaspoon of salt. Reduce the heat to medium, cover, and cook until the potatoes are just tender, 3-5 minutes. Drain the potatoes and set them aside.

Heat the oil, ancho chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large skillet over medium heat, whisking often, until the mixture is bubbling and fragrant. Off heat, carefully whisk in the vinegar, sugar, and minced garlic (mixture may sputter). Let stand for 5 minutes, until the steam subsides and the skillet cools slightly.

Add the pork to the cooled skillet, mashing and mixing with a rubber spatula, until the spice mixture is evenly incorporated into the pork.

Return the skillet to medium-high heat and cook, mashing and stirring until the pork has broken into fine crumbles and juices are bubbling, about 3 minutes.

Stir in the potatoes until well incorporated, cover, and reduce heat to low. Cook potatoes, stirring occasionally until they are fully softened and have soaked up most of the pork juices, about 6-8 minutes. Off heat, mash approximately 1/8th of the potatoes, stir the mixture until the mashed potatoes are evenly distributed.

Heat the tortillas over a gas flame, flipping often until flexible and warmed, about 1-2 minutes. If you don’t have a gas stovetop, use a skillet and cook each side of the tortilla until softened and pliable, about 3 minutes.

Serve the tacos with the avocado and roasted tomatillo salsa, the onion, cilantro & lime juice relish, and cotija cheese with lime wedges on the side. Enjoy!!!

Chorizo and Potato Tacos

 

Chorizo and Potato Tacos

Chorizo and Potato Tacos

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking / Original inspired by Cook's Illustrated

Ingredients

Chorizo and Potato Filling:

  • 1 lb Yukon Gold potatoes, peeled and cut into 1/2-inch chunks
  • Sea salt and freshly cracked pepper
  • 3 tbsp vegetable oil
  • 1 tbsp ancho chile powder
  • 1 tbsp paprika
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp dried oregano
  • 1/4 tsp cinnamon
  • Pinch of cayenne
  • Pinch of allspice
  • 3 tbsp apple cider vinegar
  • 1 1/2 tsp sugar
  • 1 clove of garlic, minced
  • 1/2 lb (8 oz) ground pork

Serving:

  • Avocado and roasted tomatillo salsa (Click the link up above for the recipe)
  • Onion, cilantro & lime juice relish (Click the link up above for the recipe)
  • Corn tortillas
  • Cotija cheese, grated
  • Lime wedges

Instructions

  • Make the avocado and roasted tomatillo salsa and the onion, cilantro & lime juice relish, if desired. Set aside to allow flavors to mingle. Click the links up above for the recipes. 
  • Bring four cups of water to a boil in a saucepan over high heat. Add potatoes and season the water with 1 teaspoon of salt. Reduce the heat to medium, cover, and cook until the potatoes are just tender, 3-5 minutes. Drain the potatoes and set them aside.
  • Heat the oil, ancho chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large skillet over medium heat, whisking often, until the mixture is bubbling and fragrant. 
  • Off heat, carefully whisk in the vinegar, sugar, and minced garlic (mixture may sputter). Let stand for 5 minutes, until the steam subsides and the skillet cools slightly.
  • Add the pork to the cooled skillet, mashing and mixing with a rubber spatula, until the spice mixture is evenly incorporated into the pork.
  • Return the skillet to medium-high heat and cook, mashing and stirring until the pork has broken into fine crumbles and juices are bubbling, about 3 minutes.
  • Stir in the potatoes until well incorporated, cover, and reduce heat to low. Cook potatoes, stirring occasionally, until they are fully softened and have soaked up most of the pork juices, about 6-8 minutes. Off heat, mash approximately 1/8th of the potatoes, stir the mixture until the mashed potatoes are evenly distributed.
  • To serve the tacos, heat the tortillas over a gas flame, flipping often until flexible and warmed, about 1-2 minutes. If you don't have a gas stovetop, use a skillet and cook each side of the tortilla until softened and pliable, about 3 minutes.
  • Serve the tacos with the avocado and roasted tomatillo salsa, the onion, cilantro & lime juice relish, and cotija cheese with lime wedges on the side. Enjoy!!!
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Recipe Rating




8 Comments

  1. It looks delicious and good on you for making the chorizo – I’m way too lazy for that

  2. I’ve never had chorizo, but these look great. Tacos are wonderful for a “free range grazing” kind of dinner.

  3. 5 stars
    This looked so good I had to put my spin on it. Instead of using the pork I substituted Beyond Meat to make this recipe vegan. Turned out great! A keeper for sure.

    1. Patty,

      I love your twist on making this a vegan meal. I’m so glad you like the recipe.

      -Pam

  4. Michelle D. says:

    5 stars
    Such a hit at our house. A little spicy so if you’re a little on the sensitive side, cut back on some of the chili powder. Thank you!!!

    1. Michelle,

      I’m so glad you liked it! Thank you for taking the time to let me know.

      -Pam