Tacos de Chorizo con Papa (Chorizo and Potato Tacos) are traditional Mexican tacos filled with a flavorful mixture of spicy crumbled chorizo and diced potatoes.
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They're typically served in soft corn tortillas or fried into crispy tacos dorados, and topped with fresh salsa, crema, and cheese for an authentic street-style flavor.
In this Tacos de Chorizo con Papa recipe, I share a quick method for making homemade Mexican-style chorizo.
However, if you have access to a good-quality store-bought chorizo, such as Cacique, you can skip that step and cook it as directed in the recipe.
For a spicier flavor, use two jalapeño chiles instead of one or one serrano chile. These tacos are easy to make, flavorful, and perfect for a weeknight dinner or a weekend meal packed with bold Mexican taste.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Potatoes: Add a soft, creamy texture that balances the bold, spiced chorizo.
- Ground Pork: Serves as the base for the homemade chorizo. You can substitute it with a good-quality store-bought chorizo, such as Cacique. If you do, skip that step, omit the spices since it already contains seasoning, and cook it as directed in the recipe.
- Spices: A blend of chile powder, paprika, coriander, and other seasonings gives the chorizo its signature smoky, savory flavor.
- Cider Vinegar & Sugar: Add tang and a touch of sweetness to balance the spices.
- Garlic & Onion: Build depth and aroma throughout the filling and sauce.
- Tomatillos & Avocado: Create a bright, creamy green sauce that adds freshness and contrast.
- Jalapeños: Provide adjustable heat and a hint of brightness.
- Cilantro & Lime Juice: Bring fresh, citrusy notes that lift and balance the rich filling.
- Corn Tortillas: The traditional base for authentic Mexican tacos-warm, soft, and full of corn flavor.
- Fresh Toppings: Chopped onion, cilantro, and lime juice add crunch, color, and freshness in every bite.
How to Make Tacos de Chorizo con Papa
Note: Full instructions are provided in the recipe card below.
- Boil potatoes in salted water until just tender, 3-5 minutes. Drain and set aside.
- In the same skillet, heat oil with spices until fragrant. Remove from heat and stir in vinegar, sugar, and garlic.
- Add ground pork; mash and mix until well combined. Cook over medium-high heat until browned and crumbly, about 3 minutes.
- Stir in potatoes, cover, and cook on low until soft and coated in sauce, 6-8 minutes. Mash a few potatoes for texture, stir, and keep warm.
- Blend tomatillos, avocado, jalapeño, cilantro, lime juice, garlic, and salt until smooth. Transfer to a bowl.
- Spoon filling into warm tortillas and serve with sauce, chopped onion, cilantro, and lime wedges.
Hint: Make sure to cook the potatoes just until tender and drain any excess fat from the chorizo to prevent a greasy filling. Warm the tortillas before serving so they stay soft and don't crack.
Storage, Make Ahead, & Freezing
Storage: Store the chorizo and potato filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Make Ahead: Prepare the filling up to 1 day in advance and assemble the tacos just before serving for the best flavor and texture.
Freezing: Not recommended-these tacos are best enjoyed fresh.
Camila's Tips & Variations
- Texture: If you want a smoother filling, mash the potatoes completely before mixing them with the chorizo.
- Spice Level: Adjust the heat by adding more jalapeño or swapping it for a serrano chile.
- Cheese Options: Top with queso fresco, cotija, or shredded Oaxaca cheese for extra creaminess.
- Serving Idea: Serve with a side of refried beans or Mexican rice for a complete meal.
- Shortcut: If using store-bought chorizo, drain excess fat and skip the seasoning step-it's already perfectly spiced.
- Tortilla Prep: Warm the corn tortillas on a comal or in the microwave until they're soft and pliable-this prevents them from cracking when you roll the tacos.
- Tacos de Papa con Chorizo Dorados: Fill each tortilla with some of the potato and chorizo mixture, press the filling slightly toward the center, and roll into taquitos. Heat oil in a pan and place the taquitos seam-side down. Fry until golden and crispy on both sides, turning as needed. Drain on paper towels or a rack before serving.
Frequently Asked Questions
Why are my potatoes falling apart?
They were likely overcooked. Make sure to cook them just until tender so they hold their shape when mixed with the chorizo.
How do I prevent greasy tacos?
Drain any excess fat from the cooked chorizo before adding the potatoes. This keeps the filling rich but not oily.
Can I use another type of meat?
Yes! Ground chicken or turkey works well, though the flavor will be milder than traditional pork chorizo.
Can I make these tacos less spicy?
Yes. Use only one jalapeño or remove the seeds and membranes to reduce the heat.
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Recipe
Tacos de Chorizo con Papa
Equipment
Ingredients
Filling
- 8 ounces ground pork
- 3 tablespoons extra virgin olive oil or vegetable oil
- 1 tablespoon guajillo chili or ancho chile powder
- 1 tablespoon paprika
- 1½ teaspoons ground coriander
- 1½ teaspoons dried oregano
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground allspice
- 3 tablespoons cider vinegar or white distilled vinegar
- 1½ teaspoons sugar
- 1 garlic clove , minced
- 1 pound Yukon Gold potatoes , peeled and cut into ½-inch chunks
- kosher salt to taste
- freshly ground black pepper , to taste
Sauce
- 8 ounces tomatillos , husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
- 1 avocado , halved, pitted, and cut into 1-inch pieces
- 1-2 jalapeño chiles , stemmed, seeded, and chopped
- 1 small bunch fresh cilantro , leaves and stems chopped
- 1 tablespoon lime juice
- 1 garlic clove , minced
- ¾ teaspoon kosher salt , adjust to taste
- freshly freshly ground black pepper , to taste
Tacos
- 12 (6-inch) corn tortillas, warmed
- Finely chopped white onion
- Fresh cilantro leaves
- Lime wedges
Instructions
Filling
- Bring 4 cups of water to a boil in a 12-inch nonstick skillet over high heat. Add the potatoes and 1 teaspoon of salt.
- Reduce the heat to medium, cover, and cook until the potatoes are just tender, 3 to 5 minutes.
- Drain the potatoes and set aside. Wipe the skillet clean with paper towels.
- In the now-empty skillet, combine the oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, ¾ teaspoon salt, and ½ teaspoon pepper.
- Cook over medium heat, stirring constantly, until the mixture is bubbling and fragrant. Remove from heat and carefully stir in the vinegar, sugar, and garlic (the mixture will sputter). Let stand until the steam subsides and the skillet cools slightly, about 5 minutes.
- Add the pork to the skillet. Mash and mix with a rubber spatula until the spice mixture is evenly incorporated into the pork.
- Return the skillet to medium-high heat and cook, mashing and stirring, until the pork has broken into fine crumbles and the juices are bubbling, about 3 minutes.
- Stir in the potatoes, cover, and reduce the heat to low. Cook until the potatoes are fully softened and have absorbed most of the pork juices, 6 to 8 minutes, stirring halfway through.
- Remove from heat, then use a spatula to mash about one-eighth of the potatoes. Stir until the mashed potatoes are evenly distributed. Cover and keep warm.
- Sauce: Process all the ingredients in a food processor until smooth, about 1 minute, scraping down the sides of the bowl as needed. Transfer to a serving bowl.
- Tacos: Spoon the filling into the center of each tortilla and serve, passing the sauce, chopped onion, cilantro, and lime wedges separately.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
