Saturday, July 21, 2018

Chorizo Sausage and Potato Tacos

Yesterday I made a post How to Make a Homemade Blue Corn Tortillas, so today we are going to make Chorizo Sausage and Potato Tacos using our blue corn tortillas.

What is Chorizo sausage? It is a spicy Mexican or Spanish sausage.  If you’re new to cooking with chorizo remember to remove the casing before cooking. It lasts about two weeks in the refrigerator. It’s delicious so of course it’s high calorie, high fat and high sodium. One good thing, it’s low in carbs, therefore, it fits into the ketogenic diet.

Besides Mexican and Spanish recipes, you can also uses it in Portuguese, Puerta Rican, Panamanian, South American and Filipino dishes.

What recipe do you use chorizo? Or what recipe would you like to see chorizo being used? Let me know in comments. 

And who makes her own chorizo sausage? Bet you can guess. Ok, I’ll tell you.. The Pioneer Woman. So, if you can’t find chorizo at your local grocery store, you can whip up like Ree 👩‍🌾.

This Chorizo Sausage and Potato Tacos recipe makes 4 servings or 12-15 tacos. Total Time: 30 minutes. If you try this recipe let me know if you like it or would make any changes. 


1 lb. boiling potatoes (about 2 large)

  • 1 lb. Mexican or Spanish chorizo or your own
  • 2 tsp. dried oregano, preferably Mexican, crumbled
  • Kosher salt
  • 12 to 15 6-inch corn tortillas, warmed
  • 1 cup guacamole 
  • Queso fresco, for serving (optional)


Peel the potatoes and cut them into 1/2” dice. In a saucepan of boiling salted water cook until fork tender and still holding their shape, about 15 minutes. Drain.

Remove the casings from the chorizo sausage and crumble if Mexican or finely chop if Spanish. Cook in a large skillet (add a tablespoon of olive oil if Spanish) over medium heat for 5 minutes. Add the potatoes, oregano and salt, to taste. Cook an additional 5 minutes.

Make the tacos with your blue corn tortillas, add the meat/potato mixture then some of the guacamole and queso fresco, if using. Yum Yum!

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