Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, potato and chorizo tacos. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Potato and chorizo tacos is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Potato and chorizo tacos is something that I have loved my whole life. They’re nice and they look wonderful.
Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp.
To begin with this recipe, we must prepare a few components. You can have potato and chorizo tacos using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Potato and chorizo tacos:
- Get .75-1 lb chorizo(my recipe or yours)
- Take 1 white onion (1/2 cup finely diced and onion chopped the rest for service)
- Get 1 1/2 cup gold potato petite diced
- Prepare to taste Ancho
- Prepare to taste cumin
- Prepare to taste smoked paprika
- Take to taste salt
Meanwhile, heat the vegetable oil in a medium skillet over high. For our Chorizo and Potato Tacos, we start by making our own juicy, highly seasoned chorizo: We mix ground pork with ancho chile powder and spices that have been bloomed in oil to bring out their flavors. We cook the pork mixture in a skillet and add parboiled diced potatoes that absorb the flavorful pork fat and juices as they finish cooking. Tacos Dorados take me back to the time when I lived in Tijuana and my mother would cook them when I got back from school.
Steps to make Potato and chorizo tacos:
- Start by adding some evo to a pan and heat. Add the chorizo and cook until cooked through and crumbling
- Add the onions and potatoes and add another glug of oil and season by dusting the top with ancho, cumin, paprika, garlic powder followed by a few pinches of salt and cook until the potatoes are tender
- Add the chorizo back in with a some fresh cilantro and cook for an additional 5 minutes, taste for salt. Serve with accoutrements like white onion, tomatoes, cotija cheese, avocado, cilantro and spicy crema.
The smell of the frying tacos makes me feel nostalgic by giving me the warmth of when I finally got home one hour after school because I had to cross the border every day. Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp. Saute fresh chorizo with golden brown potatoes to make Chorizo and Potato Tacos to add a burst of flavor and spice without extra ingredients, for the easiest (tastiest!) weeknight dinner.
So that’s going to wrap it up with this special food potato and chorizo tacos recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
