These Mexican chorizo and potato tacos combine spicy, savory chorizo sausage with tender, sautéed potatoes for a satisfying meal.
Warm corn tortillas hold the filling, topped with fresh cilantro and a squeeze of lime for bright, fresh flavor.
This recipe is straightforward, perfect for home cooks looking to make a flavorful, authentic-tasting taco quickly.
Why You’ll Love This Recipe
- Chorizo adds rich, bold flavor with a spicy kick that pairs perfectly with hearty potatoes.
- Sautéing potatoes until crisp outside and tender inside adds texture and complements the chorizo's richness.
- Simple toppings like fresh cilantro and lime brighten the dish without overpowering the savory filling.
- Using corn tortillas gives an authentic Mexican taco experience and makes the dish naturally gluten-free.
Mexican Chorizo and Potato Tacos with Fresh Cilantro
Savor spicy Mexican chorizo and tender potatoes in warm corn tortillas topped with fresh cilantro and a squeeze of lime for a flavorful lunch or dinner.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 8 tacos
Ingredients
- 1 lb (450 g) Mexican chorizo sausage, casing removed
- 3 medium potatoes (about 1 lb/450 g), peeled and diced into 1/2-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- 8 small corn tortillas
- Fresh cilantro leaves, for garnish (about 1/4 cup)
- 1 lime, cut into wedges
- 2 tbsp vegetable oil or olive oil
Instructions
- Prepare the potatoes Bring a pot of salted water to a boil. Add diced potatoes and cook for 5 minutes until just tender but not falling apart. Drain and set aside.
- Cook the chorizo and vegetables Heat 1 tablespoon of oil in a large skillet over medium heat. Add chopped onion and cook 2-3 minutes until translucent. Add garlic and cumin, cook 30 seconds until fragrant. Add chorizo, breaking it up with a spoon, and cook until browned and cooked through, about 6-8 minutes.
- Sauté the potatoes with chorizo Push the chorizo mixture to one side of the pan or remove and wipe pan dry. Add remaining 1 tablespoon oil and then the parboiled potatoes. Cook over medium-high heat, stirring occasionally, until potatoes develop a golden crisp exterior, about 7-8 minutes. Combine potatoes with chorizo mixture, season with salt and pepper to taste.
- Assemble the tacos Warm corn tortillas in a dry skillet or microwave until pliable. Spoon the chorizo and potato filling evenly onto each tortilla. Garnish with fresh cilantro leaves and a squeeze of lime juice.
Helpful Tips
- Remove casing from chorizo before cooking to ensure even browning and mixing.
- Parboiling potatoes helps cook them through without burning when sautéing later.
- Warm the tortillas before assembling to prevent cracking and improve texture.
- For spicier tacos, add finely chopped jalapeño or hot sauce to the filling.
Storage and Make-Ahead
Store leftover filling in an airtight container in the refrigerator for up to 3 days.
Reheat filling thoroughly to 165°F (74°C) before serving again.
Store tortillas wrapped in foil or plastic wrap at room temperature for up to 2 days or refrigerate for up to 1 week. Warm before serving.
Frequently Asked Questions
Can I use a different type of sausage instead of Mexican chorizo?
Yes, but Mexican chorizo has a distinctive smoky, spicy flavor. Using other sausages like Italian or breakfast sausage will change the taste.
How should I store leftover tacos?
Store leftover filling separately refrigerated in an airtight container for up to 3 days, and tortillas wrapped to prevent drying. Reheat filling thoroughly before serving.
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