Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, potato and chorizo tacos. One of my favorites. This time, 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 on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Potato and chorizo tacos is something that I have loved my whole life. They’re fine and they look fantastic.
Enjoy these taco stand style potato and chorizo tacos topped with salsa verde. They are salty, greasy and spicy, and that is a good thing, a very good thing. Potato and Chorizo Tacos Topped with Salsa Verde. 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.
To get started with this recipe, we have to prepare a few ingredients. You can cook potato and chorizo tacos using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Potato and chorizo tacos:
- Take .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
- Take to taste Ancho
- Get to taste cumin
- Take to taste smoked paprika
- Make ready to taste salt
These breakfast tacos do have a bit of a kick, from the Mexican chorizo and the serrano peppers in the potatoes, but it can easily be modified to be less The best way to start your day is with these chorizo, potato and egg breakfast tacos! Spicy and savory, with an easily customizable heat level. The chorizo can be browned and refrigerated… as can the potatoes and onion. From Tacos, Tortillas and Tamales by Roberto Santibanez.
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 chorizo can be browned and refrigerated… as can the potatoes and onion. From Tacos, Tortillas and Tamales by Roberto Santibanez. Serving suggestions with Chorizo and Potato Breakfast Tacos? Salsa or hot sauce is a must if you ask me. Even if you don't like spicy foods, a spoonful You may find that you have leftover cooked chorizo and potatoes depending on how many breakfast tacos you make.
So that’s going to wrap it up for this exceptional food potato and chorizo tacos recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
