These chorizo and potato tacos are an easy cast iron skillet meal made with spicy sausage, potatoes, and onions. Topped with your favorite fixings, these tacos are a fantastic dinner (or breakfast) at home or at camp.
Recipe at a Glance: Chorizo Potato Tacos
- DETAILS
- Total Time: 30 minutes
- Preparation method: Cast iron skillet on the stovetop, camp stove or campfire
- HIGHLIGHTS
- These tacos combine rich sausage, potatoes, and onions to create a unique taco filling.
- This quick and easy taco recipe comes together in a single skillet and is ready in just 30 minutes. Leftovers can easily be transformed into breakfast tacos, allowing you to get two meals from one!
- For these chorizo tacos, diced potatoes and onions are cooked in the fat from the sausage, giving you a flavor-packed filling to tuck into tortillas and top with your favorite fixings.
Who doesn't love a quick and easy taco recipe that comes together in a single skillet and is on the table in just 30 minutes? Factor in the powerhouse of flavor that comes from spicy chorizo sausage and tender potatoes, and you've got yourself a winning meal any day of the week. Be sure to make extra, because you're going to want to transform the leftovers into some seriously good breakfast tacos the next day.
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Ingredients and Substitutions
- Chorizo--Use raw, uncooked chorizo, not cured chorizo for this taco recipe. You may see it labeled as Mexican chorizo. If the sausage comes in casings, remove the casing before cooking.
- Potatoes--I find that yellow potatoes work best here. They are waxy enough to hold their shape but still develop some soft crisp edges. I don't recommend high starch potatoes (like Russets) as they can fall apart as they cook.
How to Make Chorizo Potato Tacos
1. Cook the sausage in a large cast iron skillet until browned and cooked through. Transfer to a bowl, leaving the fat in the skillet.
2. Add the potato and onion and cook until tender.
3. Stir the cooked sausage into the potatoes and heat until warmed through.
4. Assemble the tacos on warmed tortillas.
FAQs
Cook the sausage on one side of the griddle over medium heat. Once browned and cooked through, move it over to the other side and keep warm. Add the potatoes and onion to the fat from the sausage and cook until they are golden and tender. Stir the sausage back into the potato mixture and serve.
Leftover chorizo potato taco filling can be easily transformed into incredible breakfast tacos. Simply warm up your leftover filling, stir in some scrambled eggs, if desired, then stuff them into tortillas and top with hot sauce.
Storage Instructions
Leftover chorizo and potato filling can be stored in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over low heat until warmed through.
Serving Suggestions
Top your tacos with your favorite taco fixings including sour cream, salsa, guacamole, hot sauce, diced onion, cilantro, and crumbled queso fresco cheese.
Tips and Troubleshooting
- Take the time to dice the potatoes very small (¼-inch) and evenly. Potatoes that are cut too large will take a long time to cook.
- If the skillet seems dry while you are cooking the potatoes, drizzle in a couple teaspoons of vegetable or olive oil.
- Wrap your tortillas in foil and warm them on the edge of the fire grate or in the oven while the potato and chorizo mixture is cooking.
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Recipe
Chorizo and Potato Tacos
Equipment
Ingredients
- 1 pound (454 g) raw chorizo sausage casings removed
- 12 ounces (340 g) yellow potatoes cut to ¼-inch dice
- ⅓ cup diced red onion
- Salt and freshly ground black pepper
- 8 to 12 small flour or corn tortillas
- Salsa, sour cream, avocado, hot sauce, diced onion, and queso fresco for serving (optional)
Instructions
- In a large cast iron skillet over medium-high heat, cook the chorizo, stirring frequently and breaking up the meat, until browned and cooked through, 6 to 8 minutes.
- Use a slotted spoon to scoop the meat into a bowl, leaving the fat behind in the skillet. You should have at least 1 tablespoon of oil in the skillet. If not, drizzle in a little extra vegetable or olive oil.
- Add the potatoes and red onion to the fat in the skillet and cook, stirring frequently, until the potatoes are tender, about 15 minutes.
- Stir the chorizo back into the potato mixture and cook until warmed through, 1 to 2 minutes. Season to taste with salt and pepper.
- Serve on warm tortillas with your favorite toppings.
Notes
- Size matters--Take the time to dice the potatoes very small (¼-inch) and evenly. Potatoes that are cut too large will take a long time to cook.
- Add oil if needed--If the skillet seems dry while you are cooking the potatoes, drizzle in a couple teaspoons of vegetable or olive oil.
- Warming the tortillas--Wrap your tortillas in foil and warm them on the edge of the fire grate or in the oven while the potato and chorizo mixture is cooking.
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