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


YIELD
4 to 6 servings

TIME
Cook: 40 min


INGREDIENTS
  • 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

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NOTES

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



DIRECTIONS

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.



SERVING SUGGESTIONS

Pair any leftovers with eggs for a great breakfast hash.

THANKS TO
Abbey Cochran

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