Chorizo Potato Tacos

Simple, delicious, and most importantly — easy.

If you want, feel free to increase the chorizo and/or use soy chorizo, one of my favorite meat substitutes. The leftovers are absolutely fantastic — I ate it several days in a row for breakfast, frying an egg to eat on top or scrambling it in with the potatoes and chorizo.

Chorizo Potato Tacos
Serves 4


  • 1 1/2 lbs potatoes, scrubbed and cubed (I leave the skins on)
  • 1/2 lb Mexican-style chorizo, casing removed
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 8 tortillas
  • Cotija or feta cheese


  1. Boil potatoes until firm but cooked.
  2. In a pan, sauté chorizo with onion and peppers until peppers begin to soften. The chorizo should render enough fat that you don’t need to add additional oil to the pan.
  3. Add in cooked potatoes and allow to sit in hot pan without turning, in order to brown. Flip potatoes and remainder of filling and brown other side.
  4. Serve filling on warm tortillas, topped with cotija cheese.

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