Chorizo and Potato Tacos with Garlic Crema
If you’re on the lookout for a delightful dish that packs a punch, look no further than Chorizo and Potato Tacos with Garlic Crema. This delicious combination brings together the spicy, savory flavors of Mexican chorizo and the comforting earthiness of potatoes, all wrapped up in warm tortillas and topped with a creamy garlic sauce. Perfect for taco night or any casual gathering, these tacos are sure to be a crowd-pleaser!
Why Make This Recipe
Not only are these tacos incredibly tasty, but they are also surprisingly easy to make! The bold flavors of the chorizo combined with the crispy potatoes create a filling that’s both satisfying and mouthwatering. Plus, the garlic crema adds a delightful touch that elevates the dish to another level! Whether you’re feeding your family or entertaining friends, this recipe is guaranteed to impress.
How to Make Chorizo and Potato Tacos with Garlic Crema
Ingredients:
- 1/2 lb (225g) Mexican chorizo (casings removed)
- 2 medium Yukon gold or russet potatoes, diced small
- 1/2 small onion, diced
- 1 tbsp olive oil or chorizo fat (as needed)
- Salt & pepper to taste
- 1/2 cup sour cream or Mexican crema
- 1–2 cloves garlic, finely grated or minced
- Juice of 1/2 lime
- Pinch of salt
- 8 small corn tortillas
- Fresh cilantro, chopped
- Diced red onion or pickled onions (optional)
- Lime wedges
Directions:
- Boil the Potatoes: Place diced potatoes in a pot of salted water. Bring to a boil and cook until just tender, about 5–6 minutes. Drain and set aside.
- Cook the Chorizo: In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon until fully browned and crispy. Remove from the skillet and set aside, leaving some of the rendered fat behind (or use olive oil).
- Crisp the Potatoes: Add the onion and boiled potatoes to the same skillet. Sauté over medium-high heat until the potatoes are golden and crispy, about 8–10 minutes. Season with a bit of salt and pepper.
- Combine: Return the chorizo to the skillet, mix well with the potatoes and onions, and cook together for 1–2 more minutes.
- Make the Garlic Crema: In a small bowl, whisk together sour cream, garlic, lime juice, and a pinch of salt. Adjust garlic and lime to taste. Set aside.
- Warm the Tortillas: Heat the tortillas in a dry pan or directly over a flame until soft and slightly charred.
- Assemble the Tacos: Spoon the chorizo-potato filling into warm tortillas. Drizzle with garlic crema, and top with fresh cilantro, diced onion or pickled onions, and a squeeze of lime.
How to Serve Chorizo and Potato Tacos
Serve these tantalizing tacos warm, straight from the skillet, with extra lime wedges on the side for that zesty kick. Pair them with your favorite salsa or a side of Mexican rice and beans for a complete meal.
How to Store Chorizo and Potato Tacos
If you have any leftovers (though we doubt you will!), store the filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving again. Store the tortillas separately to maintain their texture.
Tips to Make Chorizo and Potato Tacos
- For an extra crispy potato filling, ensure that you drain the potatoes well after boiling.
- Don’t hesitate to adjust the seasoning to your taste. If you love a good kick, toss in some spicy seasoning or jalapeños!
- Make sure to warm the tortillas properly, as this enhances their flavor and makes them easier to fold.
Variation
Not a fan of chorizo? Feel free to substitute with plant-based sausage, ground beef, or even grilled veggies for a vegetarian option. The garlic crema is versatile too—try adding herbs like cilantro or dill for different flavor profiles!
FAQs
1. Can I make the filling ahead of time?
Yes! You can prepare the chorizo and potato filling a day in advance and store it in the fridge. Just reheat it before serving.
2. Is this recipe spicy?
The heat level depends on the chorizo used. Look for mild chorizo if you prefer less spice, or add additional hot sauce if you want it spicier!
3. Can I freeze the filling?
Absolutely! Store the cooled filling in an airtight container in the freezer for up to a month. Thaw it in the fridge overnight before reheating.
Chorizo and Potato Tacos with Garlic Crema
Ingredients
For the filling
- 1/2 lb Mexican chorizo (casings removed)
- 2 medium Yukon gold or russet potatoes, diced small
- 1/2 small onion, diced
- 1 tbsp olive oil or chorizo fat (as needed)
- Salt & pepper to taste
For the garlic crema
- 1/2 cup sour cream or Mexican crema
- 1-2 cloves garlic, finely grated or minced
- 1/2 lime Juice of 1/2 lime
- Pinch of salt
For assembling the tacos
- 8 small corn tortillas
- Fresh cilantro, chopped
- Diced red onion or pickled onions (optional)
- Lime wedges
Instructions
Preparation
- Place diced potatoes in a pot of salted water. Bring to a boil and cook until just tender, about 5–6 minutes. Drain and set aside.
- In a large skillet over medium heat, cook the chorizo, breaking it up with a spoon until fully browned and crispy. Remove from the skillet and set aside, leaving some of the rendered fat behind (or use olive oil).
- Add the onion and boiled potatoes to the same skillet. Sauté over medium-high heat until the potatoes are golden and crispy, about 8–10 minutes. Season with a bit of salt and pepper.
- Return the chorizo to the skillet, mix well with the potatoes and onions, and cook together for 1–2 more minutes.
Making the Garlic Crema
- In a small bowl, whisk together sour cream, garlic, lime juice, and a pinch of salt. Adjust garlic and lime to taste. Set aside.
Assembling the Tacos
- Heat the tortillas in a dry pan or directly over a flame until soft and slightly charred.
- Spoon the chorizo-potato filling into warm tortillas. Drizzle with garlic crema, and top with fresh cilantro, diced onion or pickled onions, and a squeeze of lime.
