Chorizo & Potato Tacos

Author Notes

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

This savory chorizo and potato taco recipe is a perfect weeknight hit no matter the time of year. It may seem like a tedious extra step to boil the potatoes before crisping them up in the pan, but it's actually the quickest and easiest way to make sure they're nice and soft on the inside. Also make sure to give them a few good shakes in the colander to ensure they're dry before they hit the pan—that way you'll get a perfectly even crust and avoid oil splatters.

To warm up your tortillas, the microwave works in a pinch, but you take your taco-making skills seriously, don't you? Of course you do. Try charring them directly on the flame of your gas stove or outdoor grill for a hot second, then, wrap the stack of tortillas in a slightly damp kitchen towel and allow them to steam for a few minutes. Speaking of tortillas...if you've got dietary restrictions or simply feel like mixing things up, an easy swap try using a lettuce wrap instead. Bibb or butter lettuce is your best bet, since they have wide leaves that are sturdy enough to hold as much taco filling as your heart desires. When buying this type of lettuce, you want to pick the freshest leaves possible and avoid any that appear wilted since they will be more likely to rip or tear.

This taco filling has all of the familiar and gratifying appeal of really good corned beef hash. 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. —The Editors