Chorizo and Potato Tacos Recipe on Food52

Cinco de Mayo

Chorizo and Potato Tacos

September 21, 2019
4 Ratings
Photo by Julia Gartland
Author Notes

This recipe is featured in the story, Forget Taco Tuesday—You'll Want Julia Turshen's Chorizo Tacos Everyday, sponsored by Bosch.

This taco filling has all of the familiar and gratifying appeal of really good corned beef hash. Boiling the potatoes before crisping them in the skillet might seem like an annoying step that dirties an extra pot, but it’s the best way to make sure they’re tender. If you can’t find fresh chorizo, substitute finely chopped cured chorizo or use ground pork plus a couple of minced garlic cloves and a spoonful each cayenne pepper and sweet or smoked paprika. —Julia Turshen

Test Kitchen Notes

Reprinted with permission from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers by Julia Turshen, copyright © 2018. Published by Chronicle Books. —The Editors

Watch This Recipe
Chorizo and Potato Tacos
  • Prep time 5 minutes
  • Cook time 25 minutes
  • Serves 4
  • 1 1/2 pounds [680 g] baking potatoes (about 2 large), scrubbed and cut into 1/2-in [12-mm] cubes
  • Kosher salt
  • 2 tablespoons canola or other neutral oil, plus more as needed
  • 3/4 pound [340 g] fresh chorizo, casings discarded
  • 1 small red onion, finely diced
  • A large handful of fresh cilantro leaves (a little bit of stem is fine!), finely chopped
  • Warm corn tortillas, for serving
In This Recipe
  1. In a large saucepan, combine the potatoes, water to cover by about 1 in [2.5 cm], and 1 Tbsp and over high heat. Bring the water to a boil, lower the heat to medium, and simmer until the potatoes are just tender, about 8 minutes. Drain the potatoes in a colander and give them a really good shake to make sure they’re as dry as possible. Let the potatoes hang out while you get the chorizo going.
  2. Put the oil into a large nonstick skillet over high heat and crumble the chorizo into it. Cook, stirring now and then, until the chorizo has released its liquid, the liquid has evaporated, and the meat begins to sizzle in all of its glorious fat, about 8 minutes.
  3. Add the drained potatoes and the onion and cook, stirring now and then, until everything has nice crispy edges, about 8 more minutes. Between the nonstick skillet and the fat from your chorizo, you shouldn’t need any more oil for this, but if things are looking dry and your potatoes aren’t crisping nicely, go ahead and add another splash of oil. Season the mixture to taste with salt and sprinkle with the cilantro. Serve warm.

See what other Food52ers are saying.

    3 Reviews

    Pen May 11, 2019
    We made this with El Salvadoran chorizo and they were fantastic!
    Nan G. September 24, 2018
    My husband absolutely will not eat chorizo so I use soy chrorizo.
    I intend to try this as it sounds great.
    Smaug August 16, 2018
    Presumably this is Mexican chorizo, but it's not stated- that still covers a lot of ground, and the quality of the dish is wholly dependent on the chorizo. The potatoes will cook fine in a covered skillet without the water- they have plenty of moisture of their own. Unless you're really crazy about greasy food- and apparently many are- there's no reason to add oil when cooking this (or any) sausage, it will have more than enough of it's own to cook itself and brown the potatoes.