Chorizo and Potato Tacos with Salsa Verde

March  8, 2013
0 Ratings
  • Makes 18 cups, serves 12
Author Notes

One of my favorite food themes for a party is Tacos. Our kitchen is an open one so people pick up a plate and help themselves. On the stove there are usually two or three pots of fillings and next to them is a basket holding freshly grilled corn tortillas. On the island is salad and condiments. This chorizo and potato filling is my personal favorite. It is a very inexpensive way to feed alot of people, and is very quick and simple (only four ingredients!). In the summer, a fresh gazpacho makes a great accompaniment.

LeBec Fin

What You'll Need
  • Bacon fat or olive oil
  • 3 pounds Portuguese chorizo, cut in half lengthwise and sliced into ¼ " slices
  • 60 ounces Yukon gold potatoes,cut into 1/3- 1/2 inch cubes , skin on
  • 30 ounces Yellow Onion, peeled and chopped into 1/3 inch dice
  • 45-60 ounces Salsa Verde( homemade or Trader Joe’s brand is great) or Tomatillo Sauce
  • 48 Corn Tortillas, from refrigerated case in the market
  • about 9 cups Plain yoghurt- optional garnish
  • 1-2 bunches chopped cilantro - optional garnish
  1. Steam potatoes in a tiered chinese steamer or other steamer , until just tender, 10-15 minutes. Set aside. Saute chorizo in a little hot fat over medium heat until browned and some fat has been released. Remove from the pan and set aside, leaving the fat in the pan. Saute onions in that fat over medium high heat until soft and translucent or lightly browned.(Add bacon fat or olive oil as needed.) Add cooked potatoes and stir to coat. Add chorizo and salsa verde, stirring well to combine. Simmer about 20 minutes to blend flavors. Don’t let mixture be too dry or too soupy. If soupy, cook longer ; if too dry, add more salsa verde. Taste and adjust ingredients as needed.
  2. One or two at a time, toast tortillas on a wire rack over a medium flame- on both sides. Keep them warm, wrapped in a kitchen towel. (Or heat ¼” canola oil til hot, briefly saute tortilla on each side til slightly crispy but still pliable, drain on paper towels [pressing to blot the grease] and fill.)
  3. When all tortillas are toasted, fill each with about 1/3 c. of the hot chorizo mixture, top generously with plain yoghurt and chopped cilantro, and serve. The tangy yoghurt counters the salty spiciness perfectly. We allow 4 chorizo tacos per hungry adult.

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • LeBec Fin
    LeBec Fin
  • Fig and Quince
    Fig and Quince
  • pierino
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.

4 Reviews

sexyLAMBCHOPx January 24, 2015
Le Bec Fin - Where have you been? Tasty looking recipe.
LeBec F. March 10, 2013
i wanted to show youall the 10" snow we had when i was doing these photos! (now,if i could only get these to show in the right order!)
Fig A. March 8, 2013
My kind of food! You had me at taco and yogurt!
pierino March 8, 2013
I like the idea of using the chinese tiered steamer for the potatoes. I do that with cabbage.