Tacos de Papa con Chorizo y Escabeche (Potato and Chorizo Tacos)
Crisp-edged potato cooked in the red oil of homemade chorizo, tucked into corn tortillas and topped with pickled jalapeños.
Made with Escabeche (pickled jalapenos and carrots) 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 £1.18 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 potato cubes in salted water for 6 minutes, until just tender but holding their shape. Drain well and let the steam escape.
6 min - 2
Heat the oil in a large frying pan over a medium heat. Crumble in your ready made chorizo (see the base recipe) and fry for 6 to 8 minutes, breaking it up, until cooked through with no pink left and the fat has run red.
7 min - 3
Add the onion and cook for 2 minutes. Add the potatoes and fry for 8 minutes, turning now and then, until golden at the edges and coated in the chorizo oil. Taste and add salt if needed.
8 min - 4
Warm your ready made corn tortillas (see the base recipe) one at a time in a dry pan for 30 seconds on each side, and keep them wrapped in a clean tea towel.
- 5
Spoon the potato and chorizo into the tortillas and top with crumbled cheese and coriander.
- 6
Add a spoonful of your ready made escabeche (see the base recipe) to each and serve with lime wedges.
Tips
- Dry the potatoes well after boiling so they crisp in the pan instead of steaming.
- Use two tortillas stacked per taco if yours are thin, as taquerias do, so the filling does not break through.
- Cook the chorizo until the fat is red and the meat is cooked right through before adding the potato.
Storing and freezing
Keep leftover filling in the fridge for up to 3 days, cooled within 2 hours, and reheat until steaming hot all the way through. Warm fresh tortillas to serve.
Questions
Can I use shop bought chorizo?
Use fresh raw Mexican or Spanish style pork chorizo, not the cured ring type. Cured chorizo is firmer and releases less oil, so add a little more oil to cook the potatoes.
Can I make this vegetarian?
Yes, use vegetarian soyrizo style crumbles in place of the chorizo and keep the potatoes, tortillas and escabeche. The flavour is different but still good.
More made with escabeche (pickled jalapenos and carrots)
Tortas de Milanesa con Frijoles y Escabeche (Crispy Chicken Sandwiches)
NFTacos de Hongos al Ajillo con Escabeche (Garlic Mushroom Tacos)
DFEFNFNachos de Queso con Frijoles y Escabeche (Cheese Nachos)
GFEFNFTortas de Pollo Asado (Mexican Chicken Sandwiches)
EFNFSee every dish made with escabeche (pickled jalapenos and carrots)
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.