Chorizo and Potato Crispy Tacos

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Dinner, Main Course Mexican
By Kelly Djalali Serves: Makes 10-12 Tacos
Prep Time: 15 Minutes Cooking Time: 30 Minutes Total Time: 45 Minutes

Spicy, savory Mexican Chorizo with creamy yellow potatoes and cheddar cheese, wrapped in a corn tortilla and shallow-fried to crispy perfection.


  • Taco Filling
  • 8 ounces of Mexican Chorizo, removed from casing
  • 3/4 pound of baby Dutch Yellow Potatoes, diced
  • 1/2 tsp. Kosher Salt, plus more to taste
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Cumin
  • 1 cup Grated Cheddar Cheese
  • 1/2 White Onion, diced
  • 10-12 Corn Tortillas
  • 4 tbsp. Vegetable or Grapeseed Oil, for frying (plus another 2 tablespoons for brushing on the tortillas)
  • Toppings
  • Fresh Tomato, diced
  • Fresh Jalapeño, diced
  • Fresh Cilantro, chopped



Preheat oven to 400 degrees.


Boil diced potatoes in salted water until fork tender, about 5-7 minutes. Drain potatoes.


Meanwhile, In a large skillet, cook the chorizo, breaking it up as it cooks, until it's browned, about 5 minutes. Transfer cooked chorizo to a paper towel-lined plate.


In the now-empty chorizo skillet drizzle a little oil and sauté the diced onion until translucent. Add the drained potatoes and season with Kosher salt, pepper, oregano and cumin. Stir to coat potatoes and onions in seasoning and let cook, undisturbed for about 3-5 minutes. Then stir, and let cook undisturbed again for another 3-5 minutes, until the potatoes develop a little crispy browning.


Add the cooked chorizo to the potatoes and stir to combine. Let cook another few minutes to warm through the chorizo.


Transfer the chorizo/onion/potato mixture to a large mixing bowl and add the grated cheddar cheese. Stir to melt and fully incorporate the cheese. Add some diced fresh jalapeños if desired, mix, and set bowl aside.


Lay desired number of tortillas on a large sheet tray and brush both sides with vegetable or grapeseed oil. (It's ok if the tortillas overlap a little.)


Bake the tortillas for about 4-5 minutes, just until they are warmed through and pliable, but not crispy or browning. Remove from oven and reduce oven temp to 200 degrees


Spoon a few tablespoons of the chorizo/onion/potato/cheese mixture on one side of a flat tortilla and fold the empty side of the tortilla over the filling and press to close. Repeat for all tortillas.


Over medium/high heat, heat 4 tablespoons of vegetable oil until shimmering.


Carefully, one at a time, lay the folded tacos into the hot oil, with the open side away from you. Fry for about 1-2 minutes, until the tortilla is golden brown, then carefully flip the tacos over and fry another minute or two.


Transfer fried tortillas to a paper towel-lined wire rack placed in a sheet tray and place the tray in the warm oven.


Repeat with remaining tacos.


To top tacos, gently open the taco like a book and top with desired toppings.