Ingredients with Measurements:
- 1 lb. chorizo sausage, casings removed
- 2 medium potatoes, peeled and diced
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- Salt and pepper, to taste
- 8-10 corn tortillas
- Optional toppings: shredded cheese, chopped cilantro, diced tomatoes, sour cream, hot sauce
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the chorizo sausage, breaking it up into small pieces with a wooden spoon or spatula. Cook until browned and crispy, about 8-10 minutes. Remove from skillet and set aside.
2. In the same skillet, add the diced potatoes and cook until tender and lightly browned, about 10-12 minutes.
3. Add the diced onion, red and green bell peppers, and minced garlic to the skillet with the potatoes. Cook until the vegetables are tender, about 5-7 minutes.
4. Add the cooked chorizo back into the skillet with the vegetables. Add the ground cumin, chili powder, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes.
5. Warm the corn tortillas in a separate skillet or in the microwave.
6. To assemble the tacos, spoon the chorizo and potato mixture onto each tortilla. Top with shredded cheese, chopped cilantro, diced tomatoes, sour cream, and hot sauce, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Saturated Fat: 9g
Cholesterol: 60mg
Sodium: 900mg
Carbohydrates: 25g
Fiber: 4g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the chorizo sausage.
- Sweet potatoes can be substituted for the regular potatoes.
- Any color bell pepper can be used.
Variations:
- Add a can of drained and rinsed black beans to the skillet for added protein and fiber.
- Use flour tortillas instead of corn tortillas.
- Make a breakfast version by adding scrambled eggs to the skillet.
Tips and tricks:
- Make sure to remove the casings from the chorizo before cooking.
- Cut the potatoes into small, even pieces to ensure they cook evenly.
- Don't overfill the tacos or they will be difficult to eat.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tacos in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the tacos on a platter with the toppings arranged in separate bowls for guests to customize their own tacos.
Garnishes:
Chopped cilantro, diced tomatoes, shredded cheese, sour cream, hot sauce
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, guacamole, salsa, chips and dip
Troubleshooting advice:
- If the potatoes are taking too long to cook, cover the skillet with a lid to help steam them.
- If the chorizo is too greasy, drain off some of the excess fat before adding the vegetables.
Food safety advice:
Make sure to cook the chorizo sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Tacos originated in Mexico and have been a popular street food for centuries. The combination of chorizo and potatoes is a classic Mexican flavor pairing.
Flavor profiles:
Savory, spicy, smoky
Serving suggestions:
Serve the tacos with a side of Mexican rice and refried beans for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican