Chorizo & Potato Tacos

Chorizo & Potato Tacos

soft tacos filled with spicy chorizo and chunks of potato

Yeah, that’s right. It’s another Mexican chorizo recipe. You got a problem with that? I didn’t think so.

Today’s version is for those times when you just can’t be bothered with a long-simmering chili (as fabulous as that may be). When you hardly want to chop a vegetable. When you just want to eat something gooood, to lick juices from your hand before they run down your arm, to feel the meaty, potatoey crust crunch between your teeth, to assemble a soft taco that’s exactly the way you like it, then wolf it down in three big bites…

Kinda sounds like the perfect meal for my younger, unparental self. The type of thing I’d have feasted on at a splintery picnic table in someone’s cemented back yard, festooned with tiki lights and coolers filled with beer. But you know what? Even in my somewhat boring, basically middle-aged mom phase of life, this made for a rockin’ good dinner.

Chorizo & Potato Tacos
Serves 4 to 6

1 large Yukon Gold potato, peeled and diced
1 pound fresh Mexican chorizo, casing removed
1 medium onion, chopped
olive oil, optional
1/4 cup low-sodium chicken broth, optional
Warm corn or flour tortillas, lime wedges, shredded Jack or Cheddar cheese, diced cucumber or avocado, salsa, and cilantro leaves, for serving

  1. In a large pot of salted water, simmer the potatoes until barely tender, about 8 minutes. Drain well and spread on a kitchen towel to dry completely.
  2. While that’s cooking, heat a large skillet and brown the chorizo, crumbling with the back of a spoon.
  3. If it’s very greasy, remove all but about 2 tablespoons of the fat—if it’s not greasy at all (my beef chorizo wasn’t), add a splash of olive oil. Add the onions and cook, stirring occasionally, until softened, 3 to 5 minutes.
  4. Add the potatoes and mash them lightly with the back of a spoon—you want to make something akin to a hash. Let the mixture cook undisturbed for about 5 minutes, so it can get a little crusty, then stir and let sit another 5 minutes. If it’s sticking to the pan, add a splash of broth to release that good stuff into the mix.
  5. When it’s crusty enough for your taste, remove from heat and serve in tortillas. Allow everyone to top however they like.

MAKE BABY FOOD: This will depend on how spicy your chorizo is, and how well your baby tolerates spice. The filling will work as a puree—add a splash of broth or water—or finger food. Baby’s not into spice? Reserve some of the potato and mash with sour cream or yogurt.