Tacos with Chorizo and Potato Filling

Have I ever mentioned how much I love Mexican food? These tacos are SO good! The recipe uses just a few ingredients and seems so simple, yet the flavors are so great and it really just works.

If you're not familiar with chorizo, it's a type of sausage. There is both Mexican and Spanish chorizo, and be sure to use the Mexican chorizo for this. The recipe calls for using a waxy potato, which would be a fingerling potato or a red potato. Waxy potatoes aren't as starchy and don't fall apart as easily when cooked. Be sure to cook up the potato a little bit beforehand. I opted to fry up my potato chunks in a skillet and they came out nice and golden brown. Warm up your tortillas in a 325 degree oven for about 5 minutes or wrap them in a damp cloth and microwave for about 30 seconds.

The chipotle chile is listed as optional in the recipe and I decided to add it in. It gives the tacos a little more of a spicy kick. I like a little spice, but not the mouth on fire type of spicy. These turned out just perfect - not too hot. So I'd recommend throwing in the chile, I don't think you'll be sorry!

I added a little shredded cheese and sour cream to ours and it was great. Feel free to add your own personal favorite taco toppings - lettuce, tomato, salsa, cilantro, etc. My husband asked if I could make this more often, so it's obviously a keeper. Yum!


Tacos with Chorizo and Potato Filling
(From My Mexican Kitchen by Diana Kennedy)

About 1 Tbsp. vegetable oil
1 Mexican chorizo (about 3 ounces), casings removed
About 1 rounded cup diced cooked (al dente) waxy potatoes
1 chipotle chile in adobo, chopped (optional)
Salt
4 warm tortillas or taco shells

1. Place the vegetable oil in a small skillet. Crumble the chorizo, add to the pan, and cook over low heat for a few minutes until the fat has been rendered. Add the potatoes and chile (if using) and continue to cook over medium heat, scraping the bottom of the skillet from time to time to prevent sticking, until the potato is well seasoned, about 8 minutes. Season with salt to taste. Set aside to cool a little before using.