Crispy Potato And Chorizo Tacos Recipe

Name: Crispy Potato And Chorizo Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound russet potatoes, cut into 1/2-inch dice (about 3 large potatoes); Kosher salt; 1 tablespoon white vinegar; 6 tablespoons vegetable oil, divided; 1 pound fresh; or; 12 to 16; , for serving; 1 white onion, minced, for serving; 1/2 cup chopped fresh cilantro leaves, for serving; or store-bought salsa verde, for serving; 2 limes cut into 8 wedges each, for serving

Servings: persons

1 pound russet potatoes, cut into 1/2-inch dice (about 3 large potatoes)
Kosher salt
1 tablespoon white vinegar
6 tablespoons vegetable oil, divided
1 pound fresh
or
12 to 16
, for serving
1 white onion, minced, for serving
1/2 cup chopped fresh cilantro leaves, for serving
or store-bought salsa verde, for serving
2 limes cut into 8 wedges each, for serving

1
Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
2
Heat 4 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.
3
Meanwhile, heat remaining oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add chorizo and cook, stirring, until heated through. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.
4
Transfer cooked chorizo to pan with potatoes. Toss to combine and season to taste with salt. Serve chorizo and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound russet potatoes, cut into 1/2-inch dice (about 3 large potatoes), Kosher salt, 1 tablespoon white vinegar, 6 tablespoons vegetable oil, divided, and more.

Yes, Crispy Potato And Chorizo Tacos Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!