Recipe: Yummy Potato and chorizo tacos

Recipe: Yummy Potato and chorizo tacos Delicious, fresh and tasty.

Potato and chorizo tacos. Crispy potato and chorizo are a classic taco combination—one that taco trucks usually get wrong. The ideal potato and chorizo taco should be deeply browned and flavorful, each crisp cube of potato coated in a thin layer of bright red fat packed with spicy, meaty flavor. The chorizo itself should have a range of textures from tender and moist to crisp.

In Mexico, food that is quick, tasty and served in bite-size portions is known as antojitos which means "little cravings" and you will crave them after trying them.

Meanwhile, heat the vegetable oil in a medium skillet over high.

Juicy, highly seasoned Mexican chorizo is the key to these classic tacos, and we devised a quick method for making our own.

You can cook Potato and chorizo tacos using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Potato and chorizo tacos

1. It’s .75-1 lb of chorizo(my recipe or yours).

2. You need 1 of white onion (1/2 cup finely diced and onion chopped the rest for service).

3. It’s 1 1/2 cup of gold potato petite diced.

4. You need to taste of Ancho.

5. You need to taste of cumin.

6. It’s to taste of smoked paprika.

7. You need to taste of salt.

As you cook, mash some of the potatoes.

I'll admit that the first time I heard of a potato taco, I wasn't impressed.

It sounded like a dense, heavy, carb-fest.

Then at the Foodbuzz festival last November I had the opportunity to try a potato and chorizo taco from tacolicious.

Potato and chorizo tacos step by step

1. Start by adding some evo to a pan and heat. Add the chorizo and cook until cooked through and crumbling.

2. Add the onions and potatoes and add another glug of oil and season by dusting the top with ancho, cumin, paprika, garlic powder followed by a few pinches of salt and cook until the potatoes are tender.

3. Add the chorizo back in with a some fresh cilantro and cook for an additional 5 minutes, taste for salt. Serve with accoutrements like white onion, tomatoes, cotija cheese, avocado, cilantro and spicy crema..

My mind was changed - they were one of the highlights of the street food fare and I've been anxious to try them again ever since.

For our Chorizo and Potato Tacos, we start by making our own juicy, highly seasoned chorizo: We mix ground pork with ancho chile powder and spices that have been bloomed in oil to bring out their flavors.

We cook the pork mixture in a skillet and add parboiled diced potatoes that absorb the flavorful pork fat and juices as they finish cooking.

Tacos Dorados take me back to the time when I lived in Tijuana and my mother would cook them when I got back from school.

The smell of the frying tacos makes me feel nostalgic by giving me the warmth of when I finally got home one hour after school because I had to cross the border every day.