Tacos dorados de papa con chorizo (Fried potato tacos with chorizo)

¡Hola! ¡Hola! Today I’m sharing a recipe for tacos dorados de papa con chorizo with you, but before I do, I have some good news to share!

I’m working on my next cookbook!!

Around this time last year I was waiting for my first cookbook (Chicano Eats) to be published at the end of June, and it’s so crazy to me to think that a year later, I’m already in the middle of working on my next one. The book is titled Chicano Bakes, and this book will be taking you to the panadería. In the book, I will be featuring about 80 recipes for pan dulce, tamales, baked goods, desserts, and even antojitos (or savory dishes) like tortas, picaditas or tetelas, using some of the bread and corn masa recipes that I’m going to have in the book. I can’t wait to share more about this, but if there’s anything you’d like to see in the book, let me know in the comments!

Today we’re making tacos dorados de papa con chorizo, or fried potato tacos with chorizo. This is one of those dishes that I love to make whenever I’m feeling homesick because every crunchy bite just transports me back to my mom’s kitchen. 

This is a pretty easy and straightforward recipe that has you boil diced Yukon gold potatoes until they’re fork tender, and fry chorizo until the fat has rendered and is nice and crispy, then you mix them together for the filling and fry the tacos until they’re nice and golden brown. I’ve made these tacos using soyrizo before and they were just as delicious, so if you’re Vegetarian, you can easily swap it out.

Pair these tacos with my dairy-free toasted coconut horchata!

My friend Gino, who runs MextizoPNW, will be coming onto Chicano Eats as a contributor next week and will be sharing a handful of recipes throughout the Summer. I can’t wait for you to meet him and see how talented he is! You can follow him on Instagram here.

As always, if you happen to make these tacos, tag me in your pictures! I love watching you recreate my recipes!

¡Nos vemos pronto!

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4.75 from 8 votes

Tacos Dorados de Papa con Chorizo (Fried Potato Tacos with Chorizo)

Makes 12 Tacos

Course Main Course

Cuisine Mexican

Keyword chorizo tacos, potato tacos, tacos de papa

Servings 4 People

Calories

Ingredients

• 1½ lbs Yukon Gold Potatoes ,peeled and cubed
• 6 Garlic Cloves
• 1 Tsp Kosher Salt ,plus more to taste
• ½ Tsp Ground Black Pepper
• 10 oz Longaniza or Chorizo ,casing removed
• 12 Corn Tortillas

For Assembly

• Shredded Lettuce or Cabbage
• Salsa Roja or Hot Sauce of your choice
• Diced White Onion
• Sliced Radishes
• Crumbled Queso Cotija
• Sliced Avocado

Instructions

• Make the filling: In a large pot or Dutch oven, combine the potatoes, garlic, and water to cover by about 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until fork tender, about 15-18 minutes. 
• While the potatoes cook, place the longaniza or chorizo in a medium skillet over medium heat and fry for about 10-12 minutes, until the fat has rendered and the sausage is crispy. Use a slotted spoon to transfer the sausage over to a plate lined with paper towels to drain.
• Once the potatoes are done, transfer them and garlic to a bowl, add the salt and pepper, and mash. Fold in the chorizo and adjust the salt to taste.
• To assemble: Working in batches of 3 to 4, pop the tortillas in the microwave for about 45 seconds, or heat them up on a comal over medium heat for about 1 minute on each side. (Cold tortillas will rip when folded.)
• In a large skillet, heat about a cup of vegetable oil over medium heat. Add 2 to 3 tablespoons of the mashed potatoes to a tortilla, fold the tortilla in half, and fry until crispy and golden brown on both sides, 2 to 3 minutes per side.
• To serve, place a couple of tacos on a plate then top with shredded lettuce (or cabbage), your favorite salsa, diced onion, sliced radishes, crumbled cotija and slices of avocado.