Chorizo & Potato Fried Tacos
A quick and delicious way to change up taco night.
Ingredients
- 2 medium russet potatoes
- 2 TBSP butter
- 2 TBSP olive oil
- 1 lb chorizo
- 1 packet taco seasoning
- 6 corn tortillas
- Vegetable oil *for frying
- Diced onion *to taste
- Cilantro *to taste
- Sour cream *to taste
Instructions
- Before cooking anything, start heating some vegetable oil in a deep dish skillet. The vegetable oil should be about 1-2 inches deep. Let that get hot while you prepare the other ingredients.
- Peel and dice the potatoes. Heat a skillet on the stovetop on medium low heat and add a spoonful of butter to the skillet to melt. Put the diced potatoes in a mixing bowl and pour in a couple tablespoons of olive oil and stir until the potatoes are coated in the oil. Add diced potatoes into the warm skillet making sure that the potatoes are in a single layer (not stacked on top of each other). Cook for about 15 minutes, stirring every 2 minutes, until potatoes are browned and cooked through.
- Remove the potatoes from the skillet into a mixing bowl. Add taco seasoning to the potatoes and stir until well combined. Add water if necessary to coat the potatoes in the taco seasoning. Set aside.
- Cook the chorizo in a skillet until cooked through and browned.
- Add the cooked chorizo to the potatoes and stir until well combined. This will be your taco filling.
- One at a time, add the chorizo and potato filling to a corn tortilla. Fold into a taco and pinch it together with tongs. While holding the taco close with tongs, gently place the taco in the hot vegetable oil.
- It will only take a minute or two for the taco to brown. Flip sides if necessary to make sure the entire taco is fried.
- Repeat until all tacos are fried.
- Top tacos with diced onion and cilantro. Dip the tacos in sour cream and enjoy!
Notes
- See my "Tips & Advice" section for helpful information!
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