Chorizo Potato Tacos

Chorizo Potato Tacos with Cilantro Tomato  Lime Salsa

The contribution of the taco to the culinary world starts with Mexico and the Aztec corn fields.

Though the Aztecs did not enjoy tacos as we know them today, they did though, invent the corn tortilla.

The Tacos Origin

The taco as we know it today likely came from the Mexican men who mined silver in Mexico in the 19th century. The tacos were referred to as “miner’s tacos.”

Mexican Men Mining Silver

By 1905 Mexican migrants came to the United States to work in the mines and on the railroads. And as they ate tacos working the silver mines of Mexico, so they did as well in the U.S.

According to history, the first recipe for tacos appeared in California cookbooks in 1914.

The Taco Today

The taco gained more fame with Glen Bells – Taco Bell (fast food restaurant) which first opened in 1962.

Today, there’s no one “authentic” take on the Mexican taco.

There are several different ways to prepare a taco.

Such as tacos barbacoa (shredded beef), carne asada (grilled steak), carnitas (diced pork), pescado (fish, usually tilapia) chorizo (Mexican style sausage – usually pork), and al pastor (split-grilled pork).

If You Like Tacos – Then You Love The Deliciousness Of

Tacos al Pastor

Chorizo Potato Tacos

2 medium red-skinned potatoes, cut into 1-inch chunks

2 tablespoons vegetable oil

Freshly ground pepper

8 ounces fresh Mexican chorizo

2 medium tomatoes, diced

1 scallion (green onion), minced

1 jalapeno pepper, deseeded and vain removed, minced

1/3 cup fresh cilantro, chopped

1 teaspoon lime juice

salt

8 corn tortillas

1/4 cup crumbled cotija or Queso fresco

Sour cream and/or guacamole, for serving (optional)

Combine the tomatoes, scallion, jalapeno and cilantro and lime juice in a bowl and season with salt. Set aside.

Heat the vegetable oil in a medium skillet over high heat, then add the diced potatoes and cook until browned, about 3 to 4 minutes.

Next add the sausage to the skillet and cook, 5 to 6 minutes. While cooking mix meat with potatoes.

Remove cooked chorizo and potatoes from heat and set aside.

Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute.

Fill the warmed tortillas with chorizo mixture and top with the salsa and cheese.

Top with sour cream and/or guacamole, if desired.

If you like chorizo then you’ll enjoy the deliciousness of these recipes.

Spicy Chorizo and Bean Soup

Orecchiette with Chorizo and Chickpeas

Mexican Squash Pasta with Chorizo Meat Sauce

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