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Chorizo and Potato Tacos

Servings: 12 to 15 tacos

Ingredients

  • 1 pound potatoes (about 2 large potatoes)
  • 1 pound uncooked chorizo
  • 2 teaspoons dried oregano, crumbled
  • Salt
  • Corn tortillas
  • Guacamole (optional)
  • Fresh salsa (optional)

Instructions

  1. Peel the potatoes and cut them into 1/2-inch dice.
  2. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.
  3. Remove the casings from the chorizo and crumble the meat.
  4. Cook the chorizo in a large skillet (add a teaspoon of oil if it seems dry; some Spanish versions are) over medium heat, stirring for 5 minutes.
  5. Add the potato and oregano and cook, stirring for 5 minutes. Season with salt to taste.
  6. Spoon into warmed corn tortillas and garnish with guacamole and/or salsa if you'd like.