tacos de chorizo y papa

March 03, 2018

tacos de chorizo y papa

before this beauty was created it was just another day at the office, which obviously entails some pre-dinner brainstorming about 2 hours before i close the store. the brainstorming was slow-moving until

i remembered the chorizo i had at home in the fridge. pork chorizo is a random ingredient that i usually would not purchase, but when i was shopping the other day i saw that it was only $1.69 for 9 ounces (and after looking this up right now, apparently walmart sells it for $1.22) and was intrigued and excited because of the cheap price for something that i wouldn't expect to be cheap--at this point i had no clue what i was actually going to use it for... Cacique (pictured to the right) is the brand that i purchased and it was delicious, so that's what i am going to recommend for anyone who wants to remake this!
now, the reason that i decided on chorizo potato tacos is because i just started watching a new food show on netflix: Ugly Delicious. first of all, my boss recommended it to me so shoutout to her, and second of all it's such an awesome show that really ventures into international cultures, tradition and fusion. their perspectives on the show are extremely interesting and not what you would normally hear, so mercer and i have been engrossed since we started watching last night... anyway, we watched an episode last night that was all about tacos, so as i was brainstorming at work i thought about what combinations i had seen with chorizo on chopped (because who doesn't consult their chopped memory when planning dinner?) and i remember seeing an awesome chorizo potato hash. i thought, if taco bell can make a potato taco (ew, please just use my recipe and don't go to taco bell), i can make a super delicious chorizo potato taco. also this is a pretty popular combination all over mexico, so i'm not taking credit for thinking of the idea in case you were wondering... i'm just making it accessible for all of you ;)

if i were to make these again without already having ingredients at home, my shopping list would look like this (plus, for your entertainment i'm listing the prices that i paid at my local ashland safeway, so your grocery store prices are pretty much guaranteed to be lower unless you shop at whole foods, but then you clearly don't care about prices anyway)

s h o p p i n g l i s t

tortillas (flour or corn) $1.50 for 10 (on sale, 2 for $3)
4 yukon gold potatoes $0.99 per pound ~$1.50 total
1 sm. white onion $0.99 per pound ~$1.00 total
1 jalapeño $0.99 per pound ~$0.25 total (unless you don't like spice)
cilantro $0.79
pork chorizo $1.69
sour cream $1.99 for 8 oz.
optional: salsa verde, lime

g r a n d t o t a l : $8.72 not including salsa verde (which we had already made) or lime (we had already bought). - this was enough to feed mercer and i for the night; we both had 2 very full tacos)

now the prep is seriously so simple anyone who is afraid to cook will be like, "oh okay i guess i CAN do this!"

h o w t o m a k e :

wash potatoes and cube into ~1/2 inch pieces (i cut my potatoes into slices and then into little wedges)
if you bought lime, i like to squeeze half a lime and add salt/pepper to my sour cream beforehand so that it can soak up some of the flavor (but this is totally optional)... if you want to be super fancy you could even zest some lime into that baby and it would be out of this WORLD
dice onion, finely cut half a jalapeño (including seeds if you want extra spice) and set aside for a moment.
heat canola/vegetable oil over medium heat in a saute pan and then add one piece of potato to test the heat (if it sizzles add the rest of the potatoes, if it doesn't wait for the one potato to start sizzling and then add the rest). once you add all the potatoes, make sure you season with salt, pepper, and if you want more heat add paprika. stir the potatoes every 2-3 minutes to ensure they cook evenly
in another saute pan, also over medium heat, heat up a small amount of oil and then add onions

and jalapeño. cook until the onions are translucent and then add the onion and jalapeño into the potatoes, but keep the burner on.
squeeze the chorizo out of the tube into the hot pan and cook for about 8 minutes.
take the chorizo and add it into the potatoes. cook for about 10 minutes on medium-low heat so that the potatoes can soak up the flavor from the chorizo.
turn on your broiler and after about 5 min of letting it heat up put your tortillas into the oven on a sheet pan. make sure you watch these carefully and flip after about 2 minutes so that they don't burn
once your tortillas are warm and your potatoes are full of flavor (taste one with some chorizo yumminess just to make sure you like it!) it's time to assemble your tacos-the order i have listed below is my preference based on what is most aesthetically pleasing i.m.o. (i'm not OCD at all though, i promise):