• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×
You are here: Home » Recipes » Antojitos

Chorizo Potato Crispy Tacos

Published: Jan 30, 2017 · Updated: Oct 24, 2019 by Mely Martínez

JUMP TO RECIPE

Tacos Dorados take me back to the time when I lived in Tijuana and my mother would cook them when I got back from school. The smell of the frying tacos makes me feel nostalgic by giving me the warmth of when I finally got home one hour after school because I had to cross the border every day.

Chorizo Potato Crispy Tacos

Chorizo Potato Crispy Tacos recipe


The relief of finally having a meal freshly made after you waited hours just to eat it. It is very comforting to know a good meal was waiting at the table. Tacos Dorados is something very simple to make but it has its work with all the preparation. It is a meal that everyone will enjoy at home, and that is something we can all relate too.

Chef Priscilla Curiel guest post at Mexico in my kitchen.
Recipe Courtesy of Chef Priscilla Curiel.

Chef Priscilla Curiel is the newest face in a growing cross-border of female chefs that are making a big impact in San Diego. Originally from Tijuana, Mexico, Curiel took the reins at her family’s Chula Vista restaurant, Talavera Azul nine years ago, where she brings authentic Mexican. Aside from running the restaurants day to day, kitchen, staff, etc.

Curiel established a catering business of her own a year ago from which she has gained vast success! Her food has been enjoyed at various food festivals such as LA’s Tacolandia, the Latino Film Festival in San Diego, as well as Food Wine Festival of San Diego.

Chorizo potato crispy tacos recipe

A culinary star on the rise, she is responsible for Talavera Azul being voted the best Mexican Restaurant and Breakfast in San Diego Magazine 3 years in a row! Priscilla loves developing recipes for opening restaurants and events as well as food photography, and styling as a side hobby where hopefully one day she will become more professional

How to make Chorizo Potato Crispy Tacos

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

 Chorizo potato crispy tacos
  • First, I recommend peeling the potatoes and boiling them until well cooked. (Please check the ingredients list below)
  • Start by cutting the cilantro, lettuce and have everything set to build your taco. I recommend picking the red onions one night before so they can be ready the next day. I will provide that recipe with this delicious taco recipe. There are many ways to compliment your tacos.
  • Cook the chorizo with a spoonful of olive oil, when ready add the potatoes and mash them together. You are going to make a chorizo mash, adding a pinch of salt, garlic powder, and oregano. It is very important to season your taco filling for a bold flavor.
  • Fill your tortillas and close them with a toothpick, so your filling won’t come out while frying.
  • When set fry the oil in a pan large enough to fit at least 4 of the tacos. It is better to cook little by little than a much bigger batch so your tacos will fry well. Let the oil be very hot, when you put your taco in because if it is not hot enough your tacos won't come out, as they should. Their consistency will be chewy and we want them “bien dorados”. Let them sit for a minute for the excess oil to dry. After that, you can enjoy your tacos with everything on top. Enjoy!

Chorizo potato crispy tacos recipe

To know more about Chef Priscilla Curiel and her work visit Chef Priscilla Curiel.

Provecho!

Mely Martinez,

Leave a comment and share your experience with the recipe.

If you are on Pinterest, check our boards with hundreds of delicious ideas I'm pinning for you! Or if you are on Instagram, check out the meals pictures or stories ideas.

DON'T FORGET TO SHARE ON YOUR SOCIAL CHANNELS!

More recipes:

Fried Corn Empanadas with Cheese
Pambazo Potato-Chorizo
Crab Empanadas

📖 Recipe

Chorizo Potato Crispy Tacos

Mely Martínez
Tacos Dorados is something very simple to make but it has its work with all the preparation. It is a meal that everyone will enjoy at home, and that is something we can all relate too. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 15 minutes mins
0 minutes mins
Total Time 35 minutes mins
Course Tacos
Cuisine Mexican
Servings 8 Tacos
Calories 258 kcal

Ingredients
  

  • 8 Corn Tortillas size 6 inch
  • 3 Russet Potatoes about 12 oz
  • 10 oz Cured Longaniza or chorizo
  • ½ cup olive oil for frying tacos
  • Lettuce as liked
  • Cilantro as liked
  • 4 tablespoon Cotija Cheese as liked
  • 4 tablespoon Crema Mexicana as liked
  • 1 Red Onion Pickled
  • Salt to taste
  • Oregano a pinch
  • Garlic Powder a pinch
  • 8 to toothpicks

Instructions
 

  • First, I recommend peeling the potatoes and boiling them until well cooked. While the potatoes are cooking, you can start your prep work to have everything in hand when the tacos are ready.
  • Start by cutting the cilantro, lettuce and have everything set to build your taco. I recommend picking the red onions one night before so they can be ready the next day. I will provide that recipe with this delicious taco recipe. There are many ways to compliment your tacos, for example, you can cook some red rice or refried beans. Many people like to add avocado on top with plenty of homemade salsa.
  • Cook the chorizo with a spoonful of olive oil, when ready add the potatoes and mash them together. You are going to make a chorizo mash, adding a pinch of salt, garlic powder, and oregano. It is very important to season your taco filling for a bold flavor, many people won’t season it thinking the chorizo will give the entire flavor. You will notice the difference when seasoned with the oregano. It provides aroma, besides just being salty with just plain salt.
  • Fill your tortillas and close them with a toothpick, so your filling won’t come out while frying or your taco may open.
  • When set fry the oil in a pan large enough to fit at least 4 of the tacos. It is better to cook little by little than a much bigger batch so your tacos will fry well. Let the oil be very hot, when you put your taco in because if it is not hot enough your tacos won’t come out, as they should. Their consistency will be chewy and we want them “bien dorados”. Let them sit for a minute for the excess oil to dry. After that, you can enjoy your tacos with everything on top. Enjoy!

Nutrition

Serving: 1tacoCalories: 258kcalCarbohydrates: 27gProtein: 13gFat: 32gSaturated Fat: 10gCholesterol: 49mgSodium: 551mgPotassium: 533mgFiber: 2gSugar: 1gVitamin A: 145IUVitamin C: 4.5mgCalcium: 81mgIron: 1.7mg
Tried this recipe?Let us know how it was!
  • Chipotle Shrimp Tacos
    Chipotle Shrimp Tacos
  • Best Taco Toppings
    Taco Toppings
  • crispy tacos fish
    Cod Crispy Fish Tacos [Pescadillas]
  • ancho pepper shredded beef for tacos
    Ancho Pepper Shredded Beef for Tacos

More Antojitos

  • Beef Tamales recipe
    Homemade Beef Tamales Recipe
  • Pulled pork sandwich achiote
    Shredded Pork in Achiote Sandwich
  • corn tostadas with beans
    Black Bean Tostadas
  • creamy tomatillo enchiladas - 4
    Cream Enchiladas, also known as "Encremadas"

Reader Interactions

Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sylvia Rocha

    January 31, 2017 at 3:42 pm

    oops! Looks like my question has been answered.. thank you! and thank you for your beautiful site!!

    Reply
  2. Sylvia Rocha

    January 31, 2017 at 3:42 pm

    5 stars
    This looks simply delicious, are the pickles simply pickled in vinegar? Thanks!

    Reply
  3. Teresa

    January 31, 2017 at 2:42 pm

    Hi Mely, How do you make the pickled onion? I've had those on tosados in MX-yum!

    Reply
    • mmartinez

      January 31, 2017 at 3:07 pm

      Hello Teresa,

      Find the recipe here: Pickled Red Onions

      Reply

Primary Sidebar

About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
Read more...

Order your copy now!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Aguas Frescas

  • Two glasses with pitaya agua fresca next to fresh pitayas.
    Pitaya Agua Fresca
  • Two glasses with Mexican plum agua fresca.
    Mexican Plum Agua Fresca
  • Agua de tamarindo (Tamarind drink) served in a glass with ice.
    Agua de Tamarindo
  • Guava guayaba Drink
    Guava Agua Fresca Drink

Recipes for tamales

  • Vegan tamales served in a platter
    Vegan Tamales
  • Chocolate Tamal recipe - 1
    Chocolate Tamales
  • Savory Sweet Corn Tamales -1
    Sweet Corn Tamales With Pork
  • Chicken Tamale Casserole (Tamal En Cazuela)

As featured in:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2023 · MEXICO IN MY KITCHEN