I’ll admit that the first time I heard of a potato taco, I wasn’t impressed. It sounded like a dense, heavy, carb-fest. Then at the Foodbuzz festival last November I had the opportunity to try a potato and chorizo taco from tacolicious. My mind was changed – they were one of the highlights of the street food fare and I’ve been anxious to try them again ever since. When I saw that my local grocery store started selling their own house-made tortillas, I knew that the time had come to try making these at home.
For something that’s whipped easily up in 15 minutes, these are phenomenal. The potatoes are mild and really let the flavor of the chorizo shine through – you don’t really taste “potato” at all. What I really love about these though are all of the contrasting textures – soft potato, chewy chorizo, and creamy avocado. There’s not really much more to say about them than that – they’re very simple with bright flavors and a fresh feel. I don’t know what more you can ask for in a quick meal.
As I mentioned before I used fresh tortillas on these, and I think they made a huge difference in the overall weight of the dish. Despite being corn, they were extremely thin and delicate (close to something like a flour wrap. They were really, really, really good. As in, I want to learn how to make my own tortillas and i don’t really want to go back to eating packages ones ever again. So if you have the option, I highly recommend using fresh corn tortillas. I’m sure packaged ones would be good too, but the final dish may feel heavier. Also, the filling is great on it’s own too. We ran out of tortillas before we finished the filling, and I was just as happy eating leftover filling with the salsas and avocado sans tortilla the next day.
For the salsa, you’ll want to use something like what you would find at a taco bar – not a tomato based salsa that you would eat with chips. I really like Goya Salsa Taqueria – it’s a thin sauce made from tomatillos and chili peppers. It’s pretty spicy, so use it sparingly!
- 2 ounces dried chorizo, diced
- 2 red potatoes, diced
- 1 jalapeno, minced
- 1/4 cup chicken stock
- 1/2 small onion
- 1 cup cilantro
- 1 avocado, diced
- salsa/ hot sauce (such as Goya Salsa Taqueria)
- corn tortillas
Set a large pan over medium-high heat. Add the chorizo and cook for 2-3 minutes until it is slightly browned and crispy on the outside. Remove from the pan and set aside. Add the potatoes and jalapeno to the pan and cook for about 5 minutes or until the edges get crispy. Pour in the chicken stock and bring to a simmer. Cook until all of the liquid has evaporated and the potatoes are fully cooked, about 10 minutes. Stir in the chorizo and cook to heat through (about a minute or 2).
Meanwhile, add the onion to your food process and pulse 5-6 times until finely chopped. Add the cilantro and pulse a few more times to combine.
Serve with tortillas. Top with the onion-cilanto mixture, salsa/hot sauce, and avocado.Serves 4.Approx. 180 calories, 12.4 grams fat, 4 grams fiber, 5.8 grams protein (not including tortillas)