I love Mexican food, street food and authentic recipes. So of course, I love these Chorizo & Potato Tacos.
The typical taco night in the U.S. consists of browning ground beef, adding some packaged taco seasoning, and topping with lettuce and an overload of dairy – cheese and sour cream. Authentic tacos don’t include any of these things. While I am definitely a huge dairy fan, especially cheese, you don’t even miss it from this meal. The homemade-chorizo, fresh red onion, and cilantro pack such powerful flavors into this DELICIOUS taco!
chorizo and potato tacos
adapted from Food & Wine
Serves 4
1 1/2 pounds Yukon Gold potatoes
3/4 lb ground pork
1 tbsp sea salt
3 cloves garlic, minced
2 tsp sweet paprika
2 tbsp chopped chipotle chiles in adobo
1/2 tsp coriander
1 tsp dried oregano
2 tbsp cider vinegar
4 tbsp extra virgin olive oil
12 6-inch corn tortillas – choose an authentic brand
Tomato salsa, red onion, cilantro, and lime wedges for serving
- In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 20 minutes, or until tender. Drain and mash, leaving some chunks.
- In a large bowl, combine ground pork, salt, garlic, paprika, chipotle chiles, coriander, oregano, and vinegar. Fold in potatoes.
- Heat half of olive oil in a large cast-iron or non-stick skillet. Add half of chorizo and potato mixture to the skillet and press into an even layer. Cook over medium-high heat until a crust forms on the bottom, about 6 minutes. Turn the mixture in sections and cook until both sides are browned and crusty. Repeat for second batch.
- Serve on corn tortillas with tomato-based salsa, diced onion, cilantro, and a squeeze of lime.
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