Chorizo and Potato Tacos with Garlic Crema
Delicious tacos filled with the spicy, savory flavors of chorizo and crispy potatoes, topped with a creamy garlic sauce.
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.
Notes
For extra crispy potato filling, ensure that you drain the potatoes well after boiling. Adjust seasoning to your taste, and warm the tortillas properly for better flavor.