Crispy potato and chorizo are a classic Mexican taco combination. Chorizo sausage infuses potatoes with its salty, spicy flavor for a hearty taco filler. Top with all the toppings including some quick pickled radishes for some crunch. And enjoy with some sauteed spicy Mexican corn. These tacos are sure to satisfy.
So whenever my boyfriend and I want to go out to eat we go through the usual of him asking, “What do you want to eat.” As to which I reply no to all his suggestions. And after like a hundred year discussion and we usually end up eating tacos. So one time we ended up at this super cool taco joint that had some super unique choices. I ordered chorizo potato tacos and they were so good that I wanted to create an at home version
- 2 cups potatoes, diced into small cubes
- 4 table spoons olive oil
- 1/2 pound ground Chorizo
- White Corn Shells
- Taco Toppings
- Pico De Gallo
- Quick Pickled Radish (recipe below)
- Sauteed Spicy Mexican Corn
- 4 ears fresh corn, cut off cob
- 3 tablespoon butter
- 1 tbs paprika
- 1 tbs Tajin seasoning
- Half of a lime
- Cilantro for garnish
- Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over sink until mostly dry.
- Meanwhile heat 2 tablespoons oil in a non-stick pan or iron skillet, when hot add chorizo. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, some fat breaks out, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.
- Add 2 tablespoons olive oil to chorizo. Add potatoes, shake to distribute around the pan, and cook, tossing and stirring occasionally until very crisp and golden brown on all sides, about 15 minutes.
- Warm up corn shells either over the flame of a stove or microwave. Add taco filler to the shells and add whatever toppings you enjoy!
Sauteed Spicy Mexican Corn
- Heat butter in a large skillet over medium high heat. Add corn and cook without stirring until corn begins to char (about 2-3 minutes). Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking for additional 2-3 minutes until corn is charred on all sides. Turn off heat.
- Add paprika, Tajin, and lime. Garnish with cilantro.
Quick Pickled Radishes
- 1 bunch radishes, thinly sliced
- 3/4 cup vinegar
- 3/4 cup water
- 3 tablespoons honey
- 1/4 teaspoon black peppercorns
- Add radishes to a jar with a tight fitting lid
- Bring vinegar, water, honey and peppercorns to a boil in a medium saucepan
- Stir occasionally to combine ingredients. once boiling remove from heat and carefully pour over radishes.
- Let cool on counter before placing lid on and refrigerating
- Can be refrigerated up to one week
Source: Urban Splatter