Tacos de Chorizo y Papa 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
- Queso fresco or cotija cheese
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.