Tacos de Papa con Chorizo en Salsa Verde
Crisp edged potato and spicy chorizo stuffed in warm corn tortillas, finished with a spoonful of tangy green sauce.
Made with Green enchilada sauce 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 £1.49 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 just tender. Drain well and steam dry for 2 minutes.
6 min - 2
Heat a large frying pan over a medium heat and fry the crumbled chorizo mexicano (see the base recipe) for 6 to 8 minutes until browned and cooked through.
7 min - 3
Push the chorizo to one side. Add the oil and the potatoes and fry for 8 to 10 minutes, turning, until crisp at the edges.
9 min - 4
Stir potatoes and chorizo together, and cook for 1 minute more. Take off the heat.
- 5
Warm your ready made green enchilada sauce (see the base recipe) until steaming hot. Warm the corn tortillas in a dry pan or wrapped in foil in the oven.
- 6
Fill each tortilla with the potato and chorizo mixture. Top with onion, coriander and a spoonful of green sauce. Serve with lime wedges.
Tips
- Dry the boiled potatoes well so they brown and crisp rather than steam.
- Use the chorizo fat to fry the potatoes. It gives them flavour and colour.
- Double up the tortillas if they are thin, so the filling does not tear them.
Storing and freezing
Cool the filling within 2 hours and keep in the fridge for up to 3 days. Reheat in a frying pan until steaming hot all the way through. Assemble the tacos just before eating.
Questions
Can I use Spanish chorizo?
Spanish chorizo is cured and tastes different, but dice it small and fry for 3 minutes until the fat runs. Mexican chorizo is a raw spiced sausage, so cook it until no pink remains.
Can I make a vegetarian version?
Yes. Use crumbled vegetarian chorizo style mince or fried mushrooms with smoked paprika in place of the chorizo.
Are these tacos gluten free?
Yes, if your corn tortillas contain only corn and the chorizo and sauce are made without gluten.
More made with green enchilada sauce
Arroz con Pollo Verde (Mexican Green Chicken and Rice)
GFDFEFChuletas de Cordero con Salsa Verde y Frijoles (Lamb Chops with Green Sauce)
DFEFNFEnchiladas Verdes de Carnitas (Green Pork Enchiladas)
EFNFEnchiladas Verdes de Res (Green Beef Enchiladas)
EFNFDouble 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.