Chorizo Potato Tacos: A Perfect Backyard Dinner
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REVIEWS)
PREP:
15 minutes
TOTAL:
SERVES:
8
There’s nothing quite like the mouth-watering marriage of spicy chorizo sausage and comforting potatoes, nestled within the tender folds of a corn tortilla.
Its perfect for a easy family dinner, and can even makes for some killer breakfast tacos
It’s rich in flavor and can be ready to make in no time, and best of all, can be make outdoors which is perfect for us now that summer is near!
So, follow along as I show you how I throw together some delicious chorizo and potato tacos for the fam so we can have an fun taco night out doors!
This post is sponsored by Rubbermaid. All opinions are my own
Chorizo and potatoes in a taco?
Don’t put your tacos in a box. They’re more than just fish, chicken and beef. And chorizo is much more than a mix in for eggs – even though that is my favorite way to eat it!
What is chorizo?
Chorizo is a type of pork sausage that originated in Spain and Portugal. Over time, the use of chorizo has become widespread across the globe, especially in Latin American cuisines, with each culture adding its unique twist to the recipe.
There are two main types of chorizo: Spanish and Mexican.
Spanish chorizo is a cured or semi-cured sausage, which means it’s often smoked and can be eaten without additional cooking. It’s characterized by its deep smoky flavor, largely due to the generous use of smoked paprika. I think of paella when using spanish chorizo.
Mexican chorizo, on the other hand, is usually sold raw and needs to be cooked before eating. It’s typically spicier than its Spanish counterpart, often seasoned with chili peppers in addition to other spices.
In this case we’ll be using Mexican chorizo tacos. I often use Mexican chorizo for mixing with scrambled eggs.
Chorizo and potatoes? In a taco?
I mean, really don’t know what you CAN’T put in a soft corn tortilla, and won’t come out amazing. But chorizo and potatoes fried up with some onion and garlic is truely something special.
The crispiness that comes from the chorizo once cooked, with the fluffy with just a hint of firmness in the potatoes, is just SO satisfying.
And think of it this way – leftovers mixed with some fresh scrambled eggs are going to be an amazing breakfast the next morning!
Ingredients to start you off
Chorizo tacos with potato is a traditionally simple recipe. Eat it as is, or use it as a starter and get creative!
Chorizo: This is the start of the show – bringing the majority of flavor and spice to our tacos. We’ll be going with Mexican chorizo so it breaks down and has a texture similar to a ground beef. Beef or Pork chorizo is fine, it’s your call.
Potatoes: Go with a potato that will break down quickly. Yukon gold, or a yellow potato is a good choice. Their starchy nature offers a comforting mouthfeel, absorbing the chorizo’s flavor and giving substance to the taco.
Corn Tortillas: I’m team corn tortilla ALWAYS. Warm up on the griddle or comal, giving it that distinctive chewiness, makes the perfect vessel for chorizo and potato filling.
Onions and Garlic: These aromatic ingredients are essential in building depth of flavor in our dish. They provide a sweet and savory undertone that complements both the chorizo and potatoes.
Cilantro and Lime: Although optional you can never go wrong with cilantro and lime on any taco. These two provide a fresh and tangy burst of flavor, cutting through the richness of the chorizo and potatoes and bringing balance to our tacos.
The Right Tools for the Job
Creating the perfect chorizo and potato tacos involves more than just ingredients; you need the right equipment.
In this case, we’re going to be using a blacktop griddle.
This flat cooking surface distributes heat evenly, ensuring that our ingredients cook at the same rate.
Its broad surface also provides plenty of room to cook our ingredients simultaneously, enhancing the melding of flavors.
Salsa Variations to Add More Zest
You HAVE to have a good salsa to serve up with tacos. And with chorizo and potato tacos, there is no exception.
Here are my go-to salsa variations that you can experiment with to add a new dimension to your meal:
Pico de Gallo: Often known as ‘salsa fresca’, this fresh tomato salsa is a staple in Mexican cuisine. It’s a blend of chopped tomatoes, onion, jalapeño, cilantro, and lime juice.
If you want a kick, I highly recommend my spicy version of pico de gallo, it’s killer and everyone eats it up quickly!
Salsa Verde: You can’t go wrong with a a green salsa made from tomatillos, green chili peppers, cilantro, and garlic. Plus the tang from the tomatillos is going contrast nicely with the spicy chorizo.
PRO TIP: Roast the tomatillos and peppers before blending can add a delightful smoky flavor to the mix.
Mango Salsa: If you want to bring a tropical twist to your tacos, consider making a mango salsa. The sweetness of ripe mangoes combined with the heat of chili peppers creates a delightful sweet-and-spicy flavor profile.The inclusion of red onion, cilantro, and lime juice ensures a balanced and tangy finish that pairs beautifully with the savory taco filling.
Remember, the secret to a great salsa is freshness. Using ripe, high-quality ingredients will always result in the best flavors. Feel free to adjust the ingredients to suit your taste – add more chili for extra heat, or throw in some sweet bell peppers for a milder salsa.
Storage and Preparation With Rubbermaid Brilliance Containers
As for storage, I recommend using the Rubbermaid Brilliance Containers. These containers are crystal clear, allowing you to quickly identify your ingredients.
Plus, Brilliance’s 2-latch design provides a 100% airtight and secure seal. Keeping me from spilling plus keep everything fresh throughout the week
This also makes preparation an ease. Sure I can make everything right before, but if you’re a make-ahead type of person, this is the perfect scenario.
Especially when it comes to hosting (whether its a fun family night outdoors, or a summer get-together).
I can prep all my food the night before, seal it all up in my Brilliance Containers, then bring it out when its time to eat. All that is needed to do is reheat the chorizo and potatoes and corn tortillas on the griddle.
Plus, this allows for the flavors to develop, enhancing the overall taste of my chorizo and potato tacos.
Cooking Instructions and Tips
Set up your griddle to medium heat (if large enough set up a warming area). Cook your chorizo, breaking it up as it cooks.
Once it’s cooked through, set aside and store in a Rubbermaid Brilliance Container, then add your diced potatoes to griddle.
The residual chorizo grease will help to flavor the potatoes. Once they’re golden brown and crispy, add your onions and garlic, cooking until softened.
Bring the chorizo back to the griddle, mixing it with the potatoes, onions, and garlic. Cook this mixture for a few more minutes, allowing the flavors to meld together.
move the mixture to the warming area and warm your tortillas on the griddle, soaking up any of the leftover chorizo grease, then divide the chorizo and potato mixture evenly among them. Garnish with fresh cilantro and a squeeze of lime, then serve immediately.’
When cooking this recipe, a lot of heat really isn’t needed. Use a laser read thermometer and shoot for 325-350F on your griddle surface. A lower temperature gives everything more time to soak up the flavors to give your a flavor boost on your tacos!
Sides and Garnishes
To complement the robust flavors of the chorizo and potato tacos, consider serving them with a side of fresh guacamole and a vibrant, tangy tomato salsa.
Rice: Nothing beats a side of rice to serve next to tacos, go with some traditional Mexican rice, or some fresh cilantro lime rice
Beans: Canned, or fresh from scratch, you can’t go wrong with some refried beans with some melted cheese on top.
Esquites: If you want to really kick it up a notch and go all out on the griddle, try a batch of my hatch chile esquites on the griddle.
And like I mentioned earlier friends, don’t be afraid to make ahead and store all these sides in a Brilliance container. No one likes putting everything together right before.
Store it all in the fridge, and heat it back up on the griddle. If anything it’ll taste even better!
Making it a Outdoor thing
With the weather being so odd this year in California, we’re taking advantage of any day that is slightly warm and sunny.
Wether you’re throwing a taco night together for the family or just having some friends over to enjoy a game night outdoors with some delicious tacos. This recipe can’t do you wrong.
Especially with a griddle set up your blacktop griddle outside, everyone can enojoy the cokoing process, hanging out enjoying the sounds and smells of those tacos coming together. The kids can help with tasks like setting the table or assembling their tacos, while adults handle the griddle.
And to keep cleanup a breeze, I’m serving everything up in my brilliance containers. Doesn’t matter if I’m going with glass or BPA-free plastic container, their smart lid system asllows me to share lids across all same-sized Brilliance containers.
So its on the table (even covered to keep the bugs away) and straight to the fridge when its clean up time!
Spending less time cleaning up, means more quality time with the ones you love!
Chorizo and Potato Tacos
Ingredients
- 1 lb chorizo sausage
- 2 large potatoes diced
- 1 large onion finely chopped
- 3 cloves garlic minced
- 8 corn tortillas
- Fresh cilantro for garnish
- 1 lime cut into wedges
- Salt and pepper to taste
Instructions
- Preheat your blacktop griddle over medium heat.
- Add the chorizo to the griddle, breaking it up with a spatula as it cooks. Once fully cooked, remove the chorizo from the griddle and set it aside.
- In the same griddle, add the diced potatoes. Season with salt and pepper. Cook until golden brown and crispy.
- Add the chopped onion and minced garlic to the griddle, stirring it with the potatoes. Cook until the onions become translucent.
- Add the cooked chorizo back into the griddle, mixing it with the potatoes, onions, and garlic. Cook for a few more minutes until all the flavors meld together.
- Warm the corn tortillas on the griddle for a few seconds on each side.
- Assemble your tacos: Divide the chorizo and potato mixture evenly among the tortillas. Garnish with fresh cilantro and a squeeze of lime juice.
- Serve immediately, alongside your favorite salsa and enjoy the burst of flavors in these incredible chorizo and potato tacos!
Nutrition
