Mexican Chorizo Tacos

Tacos de Chorizo y papas or Chorizo and potato Tacos, yum! Two previous post here on Spicie Foodie I shared my recipe for homemade Mexican chorizo, and here is the first recipe to use the Chorizo. If you are lucky enough to have fresh Mexican chorizo available at your local grocery or Mexican food stores , that chorizo will works just fine. The only thing you'll have to with the commercial chorizo is remove it from the casing. Chorizo can come in either natural/edible casings or in plastic casings. If it's plastic just remove the chorizo from the plastic. If the casing is edible then you need to remove it when it's being fried, just start removing the chorizo to break up. What ever the case may be with the chorizo you have on hand it will need to resemble broken up ground meat when cooked.

These tacos have always been one of my favorites since I was little. I just love the way chorizo taste on it's on or when combined with other flavors. I can remember being a little girl in Mexico and going to the taqueria (taco restaurant) or taco stand to grab some tacos. Mmmm the way the chorizo looked and smelled as it was being fried, ah good memories. Well besides being so amazingly good these tacos are also really easy to make. Great for nights or days when you don't have a lot of time to spend on cooking.

One last thing before we move on to the recipe, the amounts I used can be altered as to your personal preference. Perhaps you want more or less of either the chorizo or potato, play around to see what you like. Tacos are normally made using two tortillas on top of each other then topped with your ingredients. But since I have to make my own tortillas , I just use one layer, it's your call.

Your ingredients:
(serves 2-3)

300 grams or a little over 1/2 lb. Chorizo ( store bought chorizo 2 links)
3 medium potatoes
1 small onion
Corn tortillas
corn oil or sunflower oil

Optional toppings :
Salsa
Jalapenos or hot peppers
avocado
finely chopped onion and/or tomatoes
fresh cilantro

1. Peel and dice the potatoes, they need to be small. You can either boil the potatoes for a lighter calorie version or the normal way is to add a couple of tablespoons of oil to a hot pan and fry the potatoes until they have cooked through. If you are boiling the potatoes , drain and set aside. If frying the potatoes , after they have softened remove from the pan and set aside. Next in the same pan add the chorizo and fry until it's cooked all the way through about 10-15 minutes. Drain some of the oil, then add the potatoes back in. Cook for another 5-8 minutes until the ingredients are well combined.
2. Warm up the tortillas and place some of the chorizo mixture in the center. You can either serve on it's on like this..

Or top with some salsa or any of the optional toppings suggestions, this is how I like to eat mine sometimes...

Either way you choose these chorizo potato tacos are so good! Serve with a cold Mexican beer or some aguas frescas and you'll have yourself a authentic Mexican meal. Buen Provecho!