Chorizo and Potato Tacos
Spicy chorizo sausage and baby potatoes make these Chorizo and Potato Tacos a tasty and flavorful dish to enjoy for breakfast, lunch, or dinner!
Servings 8
Ingredients
- Extra virgin olive oil
- 3 links chorizo casing removed and crumbled, or about 1/2 pound crumbled chorizo
- 2 cups baby potatoes cubed
- 1/2 cup onion chopped
- 2 cloves garlic chopped
- Splash of Tabasco sauce
- Salt and pepper to taste
- Corn tortillas
- Optional toppings: sliced jalapeño chopped scallions, salsa, lime wedges
Instructions
- Add about a tablespoon of olive oil in a cast iron skillet over medium heat.
- Add chorizo and brown, 5 minutes, crumbling it into small pieces as it cooks. Remove from skillet and set aside.
- Wipe out the skillet and add a little more olive oil.
- Add potatoes, onion, and garlic. Cook for 15 minutes, stirring occasionally, or until potatoes have softened. If potatoes brown too fast, lower the heat.
- Add the chorizo back into the pan and stir, just until warm.
- Add a splash of Tabasco and season with salt and pepper.
- Serve in warm, or charred, corn tortillas and top with your favorite taco toppings.