The first time I heard about chorizo was in graduate school. A Spanish friend told me about it with her characteristic Castilian lilt and I was intrigued…partially by the food and partially by her accent. I tried chorizo tacos and was hooked. We had a lot of Russet potatoes laying around, which inspired me to make these delightful chorizo and potato tacos.
Chorizo is a highly spiced ground meat, usually beef or pork. As such, it will stay good for a long time in the fridge and nobody ever complained about extra chorizo and potato tacos. The main spice in chorizo is paprika. This naturally makes it good for me because I love paprika.
I spent the last few days getting over a Thanksgiving hangover. The hangover was a result of five different pies, several adult beverages and enough sitting around to fill up an interrogation session in an unlisted CIA facility. The next step after a hangover is to eat tacos. Always remember that and you will be fine.
Russet potatoes are the humblest potato. This gives them the opportunity to shine when you let them soak of the fat and spices from the chorizo. The trick with this recipe is to boil the potatoes just enough so they are slightly soft, but not falling apart. You need them firm enough that you can drain them and then fry them in a bit of olive oil to get a crispy finish. I boiled these for about five minutes. Also, adding a bit of white vinegar with the potatoes will help them prep for the frying. I don’t understand the science on this one, but just trust me. It’s like a guy in a cape…you just leave him alone…trust me.
These tacos are great for using up leftover potatoes from your holiday mashed potato binge, and also for letting you explore your more adventurous side by making your own chorizo. It’s a surprisingly easy adventure though and well worth it for the flavor payoff!
Chorizo And Potato TacosCourse: MainCuisine: MexicanDifficulty: Easy
1 lb. chorizo
4medium Russet potatoes, cubed
1 Tbsp. white vinegar
7 Tbsp. olive oil
1 bunch cilantro, chopped
1 tsp. salt
1/2 onion, diced
1 lime, cut into wedges
- Place the chopped potatoes in a medium pot and cover with water. Add vinegar and salt. Boil for about five minutes. Potatoes should be slightly firm still. Remove from heat and drain.
- Heat olive oil in a large pan. Add potatoes and fry for about ten minutes or until slightly browned.
- In another pan, heat 2 Tbsp. olive oil over medium heat. Add chorizo and cook for about ten minutes or until the moisture has evaporated. Add potatoes to chorizo and cook for a few more minutes, blending well.
- Serve in corn tortillas with diced onion, cilantro and lime wedges.