So that chorizo breakfast burrito that I mentioned? It got me thinking about what I could do with chorizo and potatoes. Chorizo and potato tacos? As it turns out...YES! My new obsession is these tacos. I know the combination seems weird. But, the potatoes pick up all the flavor from the chorizo and become pretty much irresistible. I couldn’t stop shoving the filling into my mouth as I was assembling the tacos and photographing. Seriously, I. COULD. NOT. STOP. I even went back to the fridge later and attacked the remaining filling with a fork.
Full disclosure, I didn’t plan this as a meal prep recipe, and really didn’t think tacos could be meal prep. I expected to be carting separate packages of tortillas, filling, and toppings around to assemble once at work. But I had made a few tacos to photograph and thought I’d take my chances by wrapping them in plastic wrap fully assembled. I assumed I’d be dealing with soggy tortillas and eating the tacos I’d pre-assembled with a fork. I tested one of these for lunch the next day though, and it WORKED. Perfectly. I think the chewiness of the homemade corn tortillas after storing is the element that made it possible. They held together pretty well for the first part of the week, just getting crumbly the last couple of days. But I was okay with that.
Okay. Assembling these is simple! Start by peeling your potatoes and cutting into ½-inch cubes. Put them in a saucepan and cover with water by about an inch. Bring to a boil and boil for 20 minutes or until potatoes are easily pierced through with fork, but not mushy. Drain and remove from heat.
While the potatoes are cooking, brown the chorizo, breaking it into small pieces as it cooks. Don’t drain off any of the grease. That’s what will flavor the potatoes.
When it’s almost fully cooked, add in the chopped onion and jalapeno. Cook this for a few minutes until the onion softens. Then add in the potatoes, sprinkling them with about a teaspoon of salt. Stir well to coat them with oil. Let the whole thing cook for about 10 minutes to let the potatoes soak up the flavor.
Assemble tacos with a generous scoop of filling on a corn tortilla and top with chopped cilantro, green onion, and sour cream if using. Yum!
The Recipe: Chorizo and Potato Tacos
- 1 lb chorizo ( from scratch highly recommended)
- ½ small onion, chopped
- 1 jalapeno, seeded and chopped
- ½ lb potatoes, peeled and cubed
- ½ tsp salt
- ¼ tsp pepper
- Corn tortillas (from scratch highly recommended)
- Cilantro, chopped
- Green onion, sliced
- Sour cream (optional: leave off for dairy free)
- Salsa (optional)
- Bring a large saucepan of salted water to a boil and add potatoes. Simmer for about 20 minutes until soft when pierced with fork. Drain.
- While potatoes cook, brown chorizo in a skillet over medium heat. When meat is almost cooked through, check to see how much oil your chorizo has produced. If more than a tablespoon, remove excess. Alternately, you can also add up to 1 tbsp of olive oil if needed.
- Add onion and jalapeno to chorizo and cook 4-5 minutes until soft. Then add in the drained potatoes, tossing to coat them with oil. Sprinkle with salt and pepper.
- Reduce heat to medium low. Allow chorizo-potato mixture to cook for about 10 minutes to let the flavors mingle. Break up ½ to ⅔ of the potatoes as it cooks. If it starts to brown too much on the bottom, reduce heat to low.
- Assemble tacos using a corn tortilla, chorizo-potato filling, and chopped cilantro. Sour cream may also be added, but avoid if you want it to be dairy free.
Note: Skip the sour cream topping if you need this to be dairy free. Also, I meal prepped these using my homemade corn tortillas. I can’t vouch for how a store-bought tortilla would hold up if you assemble ahead of time.