Crispy Chorizo and Potato Tacos with Chipotle Cream
Flavor-packed street-style tacos made with a filling of creamy potatoes and onions, and delicious Mexican chorizo sausage. Crunchy, delicious, and easy to make, these are crowd pleasers, always. Just be sure to allow about 30 minutes to fry them and 15 to 20 minutes for prep. Don’t care for spicy food? You can swap in my salted lime cream for the chipotle cream here, no harm, no foul.Â
- Yield: Serves 4 to 6 1x
Ingredients
Units
Scale
- 14–ounces fresh chorizo sausage (links or bulk are fine, just not the dried/cured variety)
- 1 cup chopped onion
- 2 cups finely diced potato (any variety, but I prefer yellow/gold)
- 3/4 cup stock (any kind, optional)
- 24 small street-taco sized corn tortillas
- Neutral cooking oil such as canola or vegetable oil, as needed
- 3/4 cup sour cream
- 1 chipotle pepper, finely chopped
- 1/2 teaspoon garlic powder or 1 garlic clove, minced/grated
- Toothpicks, to help secure the tacos
Serving Suggestions: Chopped fresh cilantro, cut limes, raw onion, crumbled cotija cheese (feta works as a replacement if you can’t find), and a sprinkle of Tajin seasoning (optional, but always delicious).
Instructions
- If using link sausage, remove the sausage from the casings. Cook the chorizo in a large, deep skillet over medium heat until done, about 6 to 8 minutes. Transfer to a plate and leave the drippings behind.Â
- Add about 1 tablespoon of oil and cook the onion and potatoes, stirring occasionally, for 5 minutes. Season with salt and pepper and add ¼ cup of the stock and (just as you would risotto) gently stir and allow the liquid to cook off for a few minutes. Once it has, add another ¼ cup and continue until you’ve used ¾ cup. Takes a total of about 12 to 15 minutes more. The potatoes should be cooked now, fork-tender and flavorful thanks to the stock. Taste and season with more salt and pepper as needed (chorizo is salty, so be conservative there)
- Add enough cooking oil to the pan to fully coat the bottom and increase the heat to medium high. While you wait for the oil to get shimmering hot, assemble the tacos: place a heaping teaspoon of both the chorizo and the potato mixture onto one half of a tortilla, using more or less as needed. Fold it over gently and secure with a toothpick (note: sometimes doubling up on the tortillas can help secure things, as they tend to tear easily). Repeat with the remaining filling, as needed.
- Working in batches, fry the tacos in the hot oil for a couple/few minutes per side until golden brown and crispy. TIP: Pressing down on the tacos, almost like a panini, helps to both seal and crisp them as they cook. Transfer to a baking rack or paper towel-lined tray until you’re ready to serve. Also, you can hold them in a warm oven (170 degrees), until ready to eat.
- Remove the toothpicks and serve the tacos family-style with limes for squeezing, crumbled cotija cheese, raw sliced/chopped onion, freshly chopped cilantro, and the chipotle cream (see below)
For the chipotle cream:
- Combine the sour cream, garlic or garlic powder, the chipotle and any adobo sauce from the can that you want (it’s spicy!). Blend/process until smooth and season with salt to taste. Adjust the amounts of anything to suit your preferences.Â