Spicy chorizo sausage and baby potatoes make these Chorizo and Potato Tacos a tasty and flavorful dish to enjoy for breakfast, lunch, or dinner!
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Life is hard. Things are weird. But I think we can all agree that tacos are an amazing food! I mean, you start with a soft or crispy shell and fill it to the brim with proteins, veggies, and all sorts of yumminess. It doesn’t get better than that! There are breakfast tacos, tacos you can eat for lunch and dinner, and even dessert tacos! But today, I want to talk about a taco that you can eat for any meal of the day (sorry guys, but dessert isn’t actually a meal)!
This whole pandemic has made it hard to get whatever kind of meat I want at any time. It seems to cycle. For a while, I wasn’t able to get ground beef, so there goes the standard taco. Now, pork and chicken seem to be making a comeback. But for a while, I had to get creative with the proteins available through my Hungryroot box and some things I was able to order through the grocery store.
Chorizo and Potato Tacos
When it was slim pickings for meat choices, I ended up buying some chorizo links. I didn’t really know what I was going to do with them at first, so they sat in our freezer for a bit. It wasn’t until recently that I decided to make Chorizo and Potato Tacos. Since I couldn’t find ground chorizo like I wanted, I took the chorizo out of its casing and crumbled it up.
Potatoes are always a staple in our house, so I knew I could bulk up our tacos with baby potatoes I had. I also added some onion, garlic, and a splash of Tabasco sauce. Chorizo is pretty smoky and flavorful on its own, so I didn’t want to add too many spices to my taco mixture. I wanted the flavor of the chorizo to stand out. Especially since tacos are meant to be topped with extras!
A spicy Taco Tuesday meal!
The best part about this recipe, besides the flavor, is that it can basically be made all in one skillet! Start the tacos by browning the chorizo. Once it’s cooked, remove it from the skillet and set aside. Wipe out the skillet and add the onion, garlic, and potatoes. Once the potatoes are softened and browned, add the chorizo back into the pan.
Then, you can warm up or char up some tortillas and top them with chopped scallions, salsa, and sliced jalapenos if you really like your tacos spicy!
- Extra virgin olive oil
- 3 links chorizo, casing removed and crumbled, or about 1/2 pound crumbled chorizo
- 2 cups baby potatoes, cubed
- 1/2 cup onion, chopped
- 2 cloves garlic, chopped
- Splash of Tabasco sauce
- Salt and pepper, to taste
- Corn tortillas
- Optional toppings: sliced jalapeño, chopped scallions, salsa, lime wedges
- Add about a tablespoon of olive oil in a cast iron skillet over medium heat.
- Add the chorizo and brown, about 5 minutes, crumbling it into small pieces as it cooks. Remove the chorizo from the skillet and set aside.
- Wipe out the skillet and add a little more olive oil.
- Add the potatoes, onion, and garlic. Cook for about 15 minutes, stirring occasionally, or until the potatoes have softened. If the potatoes are browning too fast, lower the heat.
- Add the chorizo back into the pan and stir, just until warm.
- Add a splash of Tabasco and season with salt and pepper.
- Serve in warm, or charred, corn tortillas and top with your favorite taco toppings.
If you wanted to make these a full on breakfast taco, you could add scrambled eggs to them. But if you like potatoes as much as I do, you won’t miss the eggs (and I love eggs!). You can also tone down the spice by omitting the splash of Tabasco sauce. But I love that extra kick!
This taco combination seems simple, but it really packs a punch of flavor! The next time you have taco night, give your standard recipe a break and spice things up instead with chorizo and potatoes!
Did you make this Chorizo and Potato Tacos recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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