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Chorizo con Papas Tacos

Serves 4
Prep Time 10
Cook Time 15
INGREDIENTS
  • 3 medium Boiling Potatoes (Yukon Golds or Red or White Potatoes)
  • 12 oz Fresh Cardenas Chorizo (bulk or sausage)
  • 1 medium White Onion, chopped in small pieces
  • Salt & Pepper
  • 3/4 cup Salsa Verde de Molcajete (Cardenas Grab & Go)
  • 12 Corn or Flour Tortillas
  • 1/4 bunch of Cilantro, finely chopped
  • 1 large Avocado
  • Queso Fresco or Cotija
Preparation
  1. For optimal results, pre-boil your potatoes for 5-10 minutes. Poke them with a fork to ensure they do not boil thoroughly. If you don't want to pre-boil, you can microwave the potatoes for 3 minutes on high.
  2. Dice the potatoes in 1/2 inch cubes. Set aside.
  3. Over medium heat and on a large 12" skillet, add chorizo. Break up the clumps of chorizo and continue to stir. After 5 minutes of stirring, the chorizo fat renders. You can remove it or leave it in for sautéing of the potatoes..
  4. Add the diced potatoes and chopped onions. Sautee for 5-10 minutes until potatoes are browned. Season with salt and pepper.
  5. Serve the mixture into a bowl, and top with chopped cilantro.
  6. Set out the rest of toppings and warm tortillas. Assemble your tacos and top with avocado slices, salsa verde, and crumbled queso fresco or cotija cheese.
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