Chorizo and Potato Tacos with Salsa Verde

Introduction

If you’re craving comfort food with bold flavors and a touch of spice, Chorizo and Potato Tacos with Salsa Verde are a perfect choice. This dish combines smoky, savory chorizo with crispy golden potatoes, all tucked inside warm tortillas and topped with zesty salsa verde. The result? A taco that’s hearty, satisfying, and bursting with authentic Mexican flavors.

What makes these tacos special is the balance: the potatoes provide a soft, starchy base, while the chorizo adds richness and spice. The salsa verde brightens everything with its tangy, slightly acidic kick, making every bite irresistible. Whether you’re preparing a family dinner, hosting a taco night, or meal-prepping for the week, this recipe never disappoints.

Why I Love This Recipe

I love this recipe because it’s the perfect fusion of comfort and flavor. The crispy potatoes remind me of homestyle cooking, while the chorizo adds that unmistakable punch of smoky spice. Paired with salsa verde, it transforms into a dish that feels both authentic and indulgent.

It’s also highly versatile—you can keep it simple with tortillas and salsa, or go all out with toppings like cotija cheese, pickled onions, or avocado. Best of all, it’s easy to scale for a crowd, making it an ideal dish for parties or casual family dinners.

Why It’s a Must-Try Dish

• Flavor Explosion – Every bite has layers of flavor: spicy, smoky, tangy, and comforting.
• Simple Yet Impressive – Uses basic ingredients but looks and tastes restaurant-worthy.
• Versatile – Works for breakfast, lunch, or dinner.
• Crowd-Pleaser – Everyone loves tacos, and this version is especially filling and flavorful.

Recipe Time & Servings

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 (about 8–10 tacos)
• Calories: ~350–380 per taco (depending on toppings and tortilla size)

Cuisine & Course

• Cuisine: Mexican
• Course: Main Course, Dinner, Lunch, or Taco Night

Ingredients

For the Filling:

• 300g (10 oz) Mexican chorizo sausage, casing removed
• 3 medium russet potatoes (about 2 cups), peeled and diced small
• 2 tbsp olive oil (or lard for authentic flavor)
• ½ medium onion, finely chopped
• 2 cloves garlic, minced
• Salt and black pepper, to taste

For the Salsa Verde:

• 6–8 tomatillos, husked and rinsed
• 2 jalapeños or serrano peppers (adjust to spice preference)
• 2 cloves garlic, unpeeled
• ½ cup fresh cilantro leaves
• 1 tbsp lime juice
• Salt, to taste

For Serving:

• 8–10 small corn or flour tortillas
• Cotija cheese, crumbled (optional)
• Diced onions, cilantro, avocado slices, or pickled onions (optional)

Simple Cooking Directions

1. Cook the potatoes until crispy.
2. Cook the chorizo with onion and garlic until browned.
3. Combine potatoes with chorizo mixture.
4. Make salsa verde by roasting tomatillos, peppers, and garlic, then blending with cilantro and lime.
5. Assemble tacos with filling, salsa, and toppings.

Step-by-Step Recipe Method

Step 1: Prepare the Potatoes

1. Peel and dice potatoes into small cubes.
2. Heat olive oil in a skillet over medium heat.
3. Add potatoes, season with salt and pepper, and cook for 8–10 minutes until golden and crispy. Set aside.

Step 2: Cook the Chorizo

1. In the same skillet, add chorizo.
2. Break apart with a spatula and cook for 6–7 minutes until browned.
3. Add chopped onion and garlic; sauté until softened.

Step 3: Combine Filling

1. Add the cooked potatoes back into the skillet with chorizo.
2. Stir well to coat potatoes in the flavorful oils.
3. Taste and adjust seasoning.

Step 4: Make Salsa Verde

1. Roast tomatillos, peppers, and garlic on a skillet or under the broiler until blistered.
2. Remove garlic skins.
3. Blend everything with cilantro, lime juice, and salt until smooth.

Step 5: Assemble Tacos

1. Warm tortillas on a skillet or open flame until pliable.
2. Fill each tortilla with chorizo-potato mixture.
3. Top with salsa verde and garnishes of choice.

How to Serve

Serve the tacos warm, straight off the skillet. Arrange on a platter with extra salsa verde, lime wedges, and toppings like cotija cheese, avocado, and cilantro for a DIY taco bar feel. These pair wonderfully with Mexican rice, refried beans, or a refreshing agua fresca.

Additional Recipe Tips

• Dice potatoes small so they cook evenly and crisp faster.
• Drain excess oil from chorizo if it’s too greasy.
• Warm tortillas in a damp towel to keep them soft and pliable.
• Roast salsa ingredients for deeper, smokier flavor.

Variations

• Breakfast Version: Add scrambled eggs into the filling.
• Vegetarian: Swap chorizo with soy chorizo or seasoned black beans.
• Cheesy Twist: Add melted queso fresco inside the tortilla.
• Spicy Upgrade: Use habanero or add extra chili powder.

Freezing & Storage

• Storage: Store leftover filling (not assembled tacos) in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze filling in a sealed bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet for best texture; avoid microwavig potatoes too long or they may become mushy.

Special Equipment Needed

• Large skillet or cast-iron pan
• Blender or food processor (for salsa verde)
• Tongs (for tortillas)

Conclusion

Chorizo and Potato Tacos with Salsa Verde are the ultimate comfort food with a Mexican twist. They’re flavorful, filling, and simple to make, while the salsa verde keeps everything bright and fresh. Whether you’re cooking for family, friends, or just treating yourself, this dish is guaranteed to be a hit.

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Chorizo and Potato Tacos with Salsa Verde

Author: admin Cuisine: Mexican Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Calories: 380 per taco

Description

If you’re craving comfort food with bold flavors and a touch of spice, Chorizo and Potato Tacos with Salsa Verde are a perfect choice. This dish combines smoky, savory chorizo with crispy golden potatoes, all tucked inside warm tortillas and topped with zesty salsa verde. The result? A taco that’s hearty, satisfying, and bursting with authentic Mexican flavors.

Ingredients

Scale

1/2x 1x 2x 3x

For the Filling:

• 300 g (10 oz)
• 3 medium russet potatoes (about 2 cups)
• 2 tbsp olive oil (or lard for authentic flavor)
• ½ medium onion, finely chopped
• 2 cloves garlic, minced
• Salt and black pepper, to taste

For the Salsa Verde:

• 6 tomatillos, 6–8 husked and rinsed
• 2 jalapeños or serrano peppers (adjust to spice preference)
• 2 cloves garlic, unpeeled
• ½ cup fresh cilantro leaves
• 1 tbsp lime juice
• Salt, to taste

For Serving:

• 8 small 8–10 corn or flour tortillas
• Cotija cheese, crumbled (optional)
• Diced onions, cilantro, avocado slices, or pickled onions (optional)

Instructions

1. Step 1: Prepare the Potatoes : Peel and dice potatoes into small cubes. Heat olive oil in a skillet over medium heat. Add potatoes, season with salt and pepper, and cook for 8–10 minutes until golden and crispy. Set aside.
2. Step 2: Cook the Chorizo : In the same skillet, add chorizo. Break apart with a spatula and cook for 6–7 minutes until browned. Add chopped onion and garlic; sauté until softened.
3. Step 3: Combine Filling : Add the cooked potatoes back into the skillet with chorizo. Stir well to coat potatoes in the flavorful oils. Taste and adjust seasoning.
4. Step 4: Make Salsa Verde : Roast tomatillos, peppers, and garlic on a skillet or under the broiler until blistered. Remove garlic skins. Blend everything with cilantro, lime juice, and salt until smooth.
5. Step 5: Assemble Tacos : Warm tortillas on a skillet or open flame until pliable. Fill each tortilla with chorizo-potato mixture. Top with salsa verde and garnishes of choice.

Keywords: Chorizo and Potato Tacos with Salsa Verde