Tacos de Chorizo con Papas (Chorizo and Potato Tacos)
Crumbled spicy chorizo and golden diced potatoes in soft corn tortillas, a favourite Mexican street taco.
Made with Classic guacamole 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
- Time35 min
- LevelEasy
- Costabout £1.01 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
Boil the potatoes in salted water for 6 minutes until barely tender. Drain well and steam dry.
6 min - 2
Heat the oil in a large frying pan over a medium high heat. Add your ready made Mexican chorizo (see the base recipe) and fry for 8 to 10 minutes, breaking it up, until cooked through with no pink left.
9 min - 3
Push the chorizo to one side. Add the potatoes to the red fat in the pan and cook for 6 to 8 minutes, turning, until golden.
7 min - 4
Mix together and cook for 2 minutes. Stir in half the coriander.
- 5
Warm the ready made corn tortillas (see the base recipe). Fill with the chorizo and potato mixture, top with your ready made classic guacamole (see the base recipe), onion and the remaining coriander. Serve with lime.
Tips
- Parboil the potatoes first so they crisp in the chorizo fat in minutes without staying hard inside.
- Let the potatoes sit undisturbed for a minute at a time to brown.
- A squeeze of lime at the end cuts through the richness.
Storing and freezing
Keep the filling in the fridge for up to 3 days. Reheat until steaming hot all the way through before filling fresh tortillas.
Questions
Do I need to cook raw chorizo for long?
Yes. Raw Mexican chorizo is uncooked pork, so fry it until there is no pink inside and the fat runs red, about 8 to 10 minutes.
Is this gluten free?
Yes. The chorizo, potatoes and corn tortillas are all gluten free. Check the label on shop bought tortillas.
Can I add egg?
Yes, scramble an egg or two into the filling for a breakfast taco, or serve with a fried egg on top.
More made with classic guacamole
Double 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.