Smoky Chorizo and Potato Tacos

Name: Smoky Chorizo and Potato Tacos
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 2 tablespoon olive oil; 2 pound Mexican chorizo (fresh, casings removed); 4 russet potatoes (medium, peeled and finely diced); 1 yellow onion (medium, diced); 3 clove garlic (minced); 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 0.5 cup chicken broth; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 32 corn tortillas (small); 1 jar salsa verde (16 ounce); 0.25 cup fresh cilantro (chopped)

Hearty tacos filled with a flavorful mixture of spiced chorizo and tender potatoes, served with warm corn tortillas and a fresh salsa verde.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 8
Cuisine: Mexican
Difficulty: Easy
Cost: $2.42/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 tablespoon olive oil
2 pound Mexican chorizo (fresh, casings removed)
4 russet potatoes (medium, peeled and finely diced)
1 yellow onion (medium, diced)
3 clove garlic (minced)
1 teaspoon ground cumin
0.5 teaspoon dried oregano
0.5 cup chicken broth
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
32 corn tortillas (small)
1 jar salsa verde (16 ounce)
0.25 cup fresh cilantro (chopped)

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the finely diced russet potatoes and cook for 5-7 minutes, stirring occasionally, until slightly tender and lightly browned.
Add the diced yellow onion to the skillet with the potatoes and cook for another 3 minutes until softened.
Push the potatoes and onions to one side of the skillet. Add the Mexican chorizo (casings removed) to the other side. Break it up with a spoon and cook for 5-7 minutes until browned. Drain any excess fat.
Stir the chorizo, potatoes, and onion together. Add the minced garlic, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
Pour in 1/2 cup of chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2 minutes, allowing the liquid to mostly evaporate. Season with salt and black pepper to taste.
While the filling cooks, warm the small corn tortillas. You can microwave them in a damp paper towel or heat them in a dry skillet until pliable.
To serve, spoon the smoky chorizo and potato mixture into warm corn tortillas. Top with jarred salsa verde and chopped fresh cilantro if desired.

Notes

Using finely diced potatoes helps them cook quickly within the timeframe. For extra spice, add a pinch of cayenne pepper with the seasonings.

Nutrition (per serving)

Calories: 480
Protein: 24 g
Carbohydrates: 45 g
Fat: 24 g
Fiber: 6 g
Sodium: 890 mg
Saturated Fat: 9 g
Sugar: 2 g
Cholesterol: 75 mg