Spicy Chorizo and Potato Tacos

A chorizo and potato taco with avocado-tomatillo sauce

These tacos are quick and easy to make — it looks like a long list of ingredients, but most of them are pantry staples that you should already have. I had to make my own ground pork, because the supermarket didn’t have any — so I bought a one-pound pack of boneless pork chops, trimmed off some of the excess fat (you don’t want to trim away all of the fat because that means you’ll have dry tacos), cut the pork into 2″ pieces, and whizzed it up in the food processor.

You could use store-bought chorizo here, but the idea of making my own sounded great. And you can feel free to add cilantro to the avocado-tomatillo sauce, and serve some cilantro on the tacos — I hate cilantro, so it will never appear in any of my recipes, but it does appear in the original. Besides the cilantro, I changed a few of the ingredients that were given in an episode of America’s Test Kitchen to suit my tastes — and this is honestly one of the best tacos I’ve ever had.

Spicy Chorizo and Potato Tacos

Adapted from a recipe found on America's Test Kitchen, Season 18. These tacos are quick and easy to make.

Course Main Course
Cuisine Mexican
Keyword chorizo, dairy-free, dinner, lunch, Mexican food, potatoes, spicy, tacos
Servings 8 tacos
Author Carol

Ingredients

Potatoes

  • 1 lb. Yukon Gold potatoes peeled and cut into 1/2 inch cubes
  • 4 cups water
  • 1 tsp. salt

Chorizo

  • 1 lb. ground pork
  • 3 T vegetable oil
  • 1 T chili powder
  • 1 T paprika sweet
  • 1 tsp. paprika smoked
  • 1 tsp. dried oregano
  • 1 tsp. salt or more, to taste
  • 1 tsp. cracked black pepper
  • 1/4 tsp. cinnamon
  • 1 tsp. red pepper flakes
  • 2 garlic cloves minced

Creamy Avocado Tomatillo Sauce

  • 1 medium or two small ripe tomatillos cut into quarters
  • 1 ripe avocado peeled, pit removed, cut into large chunks
  • 1 T fresh lime juice
  • 1 garlic clove chopped
  • 1 jalapeno pepper chopped into 1" chunks, stem and seeds removed

Instructions

  1. Place cubed potatoes into a 12" skillet with the 4 cups of water and salt, bring water to a boil on the stove over high heat. Turn down heat to medium, and let potatoes cook until barely tender -- about 3 to 4 minutes. Once they're barely tender, drain, and rinse out skillet, dry with paper towels.

  2. Once skillet has been rinsed and dried, heat the 3T of oil over medium-high heat. When the oil starts to shimmer, add all of the spices and cook until fragrant. Add minced garlic and pork, stir to combine the pork and garlic with spice paste. As soon as the pork starts to render some of its fat, add the potatoes back into the skillet, cover with a lid, and cook for 8-10 minutes, until potatoes are cooked through and soft.

  3. While you're waiting for the potatoes and pork to finish cooking, throw all of the sauce ingredients into the food processor and blend until smooth. Put sauce into a small bowl, and chill in the fridge until ready to use.

  4. Serve on warm corn tortillas with avocado-tomatillo sauce, lime wedges, and chopped white onion.

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