Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, potato and chorizo tacos. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Potato and chorizo tacos is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Potato and chorizo tacos is something that I’ve loved my entire life.
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. Enjoy these taco stand style potato and chorizo tacos topped with salsa verde.
To begin with this particular recipe, we must first prepare a few ingredients. You can have potato and chorizo tacos using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Potato and chorizo tacos:
- Make ready .75-1 lb chorizo(my recipe or yours)
- Prepare 1 white onion (1/2 cup finely diced and onion chopped the rest for service)
- Make ready 1 1/2 cup gold potato petite diced
- Prepare to taste Ancho
- Make ready to taste cumin
- Take to taste smoked paprika
- Get to taste salt
Juicy, highly seasoned Mexican chorizo is the key to these classic tacos, and we devised a quick method for making our own. As you cook, mash some of the potatoes. 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.
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.
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. 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. 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.
So that’s going to wrap it up for this special food potato and chorizo tacos recipe. Thanks so much for reading. I’m confident that you will make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
