Tacos Dorados de Chorizo y Papa
Golden crispy corn tortillas filled with spicy Mexican chorizo, tender potatoes, and stretchy melted cheese. These tacos dorados deliver serious crunch and flavor, perfect for dipping in salsa verde.
Equipment
- 1 | Large skillet | for frying
- 1 | Medium saucepan | for boiling potatoes
- 1 | Spatula | for flipping
- 1 | Paper towels | for draining
Ingredients
- 12 | | corn tortillas |
- 8 | oz | Mexican chorizo | casing removed
- 2 | medium | potatoes | peeled and diced
- 1 | cup | shredded melting cheese | Oaxaca or mozzarella
- 1/2 | cup | oil | for frying
- 1/4 | cup | chopped cilantro | for garnish
- 2 | | limes | cut into wedges
- 1 | cup | salsa verde | for serving
- 1 | cup | guacamole | for serving
Instructions
- Dice potatoes and boil in salted water until just tender; drain well.
- Crumble chorizo into a skillet and cook until browned and cooked through.
- Stir cooked potatoes into the chorizo until combined and heated.
- Warm corn tortillas on a dry skillet until soft and pliable.
- Place filling and shredded cheese on one half of each tortilla; fold over.
- Heat oil in a skillet over medium heat.
- Fry folded tacos until deep golden and crisp on both sides.
- Drain on paper towels, garnish with cilantro, and serve with lime, salsa, and guacamole.
Notes
Warm tortillas thoroughly to prevent cracking when folding.
Serve immediately for maximum crispiness.
Filling can be made one day ahead and reheated.
Store leftover tacos in a single layer and re-crisp in a hot oven.
Serve immediately for maximum crispiness.
Filling can be made one day ahead and reheated.
Store leftover tacos in a single layer and re-crisp in a hot oven.