Chorizo and Potato Tacos
These camping-friendly tacos are packed with rich sausage and potato, come together in a single skillet and are ready in just 30 minutes.
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.
Nutrition
Serving: 1 portionCalories: 476kcalCarbohydrates: 53gProtein: 27gFat: 17gCholesterol: 65mgFiber: 3gSugar: 1g
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