Tacos de Chorizo con Papa (Chorizo and Potato Tacos)
Crisp-edged potatoes tossed with spicy red chorizo, tucked into warm corn tortillas with fresh red salsa.
Made with Salsa roja (cooked red salsa) and Corn tortillas from masa harina and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.29 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the potatoes in a pan of salted water, bring to the boil and cook for 5 minutes, until just tender. Drain well and let them steam dry.
5 min - 2
Heat the oil in a large frying pan over a medium-high heat. Add the potatoes and fry for 8 minutes, turning now and then, until golden and crisp at the edges.
8 min - 3
Push the potatoes to one side and add the chorizo. Cook for 6 to 8 minutes, breaking it up with a spoon, until it is cooked through and has released its red oil.
7 min - 4
Stir everything together and cook for 2 minutes. Taste and add salt if needed.
2 min - 5
Warm the corn tortillas in a dry pan for 30 seconds a side, and wrap in a tea towel to keep warm.
1 min - 6
Fill each tortilla with the chorizo and potato, then top with your ready made salsa roja (see the base recipe), the onion and coriander. Serve with lime wedges.
Tips
- Parboiling the potatoes before frying gives them a fluffy centre and a crisp crust with far less oil.
- Make sure the chorizo is cooked until no pink remains and the juices run clear, as it is raw pork.
- Double up the tortillas, two per taco, as street vendors do, to stop the filling tearing them.
Storing and freezing
Cool within 2 hours and keep the filling in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freeze the filling for up to 2 months.
Questions
Can I use shop bought chorizo?
Spanish cured chorizo is a different product. If you use it, slice it small and fry briefly. Fresh Mexican style chorizo, or the homemade base, gives the loose, red result.
What makes tacos de chorizo con papa so popular?
The salty spiced pork and soft, crisp potato balance each other, and it is cheap to make. It is a staple of taquerias and home kitchens.
Can I make it vegetarian?
Yes. Use the vegan chorizo version from the chorizo base recipe notes, or a soy-based chorizo, and fry it the same way.
More made with salsa roja (cooked red salsa)
Chiles Poblanos Rellenos de Arroz y Queso (Poblano Chillies Stuffed with Red Rice and Cheese)
GFEFNFEntomatadas de Pollo (Chicken Tortillas in Tomato Sauce)
EFNFMemelas con Frijol y Quesillo (Oaxacan Bean and Cheese Corn Cakes)
GFEFNFTlayuda Oaxaqueña (Oaxacan Bean and Cheese Tlayuda)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.