Tacos de Chorizo y Papa
Print Recipe Print Recipe Facebook Share Twitter Share Pinterest Share Email to a Friend

This is not your papa's taco. Enjoy the robust flavors of chorizo and potato in this amazing recipe.

4 to 6 servings

Cook: 40 min

  • For Chimayo crema:

  • 1 cup sour cream
  • 1 Tbsp. Chimayo Chorizo Sausage Spice
  • juice of 1 lime
  • For chorizo and potato mixture:

  • 1 lb. chorizo sausage, bulk or casings removed
  • 2 Tbsp. butter
  • 2 medium russet potatoes, peeled and diced
  • 1 medium yellow onion, diced small
  • 1 1/2 tsp. Chimayo Chorizo Sausage Spice
  • Salt & pepper to taste
  • For assembly & garnish:

  • Flour or corn tortillas
  • cilantro
  • Queso fresco or cotija cheese
  • Lime

Add all Savory items to cart


You can easily make your own chorizo using ground meat and Chimayo Chorizo Sausage Spice.


For Chimayo crema: Mix all ingredients together and set aside.

For chorizo and potato mixture: Brown chorizo in a large skillet or cast iron pan. Once it is thoroughly cooked, drain grease from pan then transfer chorizo to a plate or bowl and set aside. In the same pan, melt butter. Add potatoes and cook for about 5 min. Add onion and cook until soft and potatoes are fork-tender. Mix in cooked chorizo and chorizo spice. Remove from heat and add salt & pepper to taste.

For assembly: Toast tortillas on the grill or in a pan until they have some color on both sides. Assemble tacos starting with chorizo and potato mixture, then add Chimayo crema and garnishes.


Pair any leftovers with eggs for a great breakfast hash.

Abbey Cochran



Recipe Reviews