Potato and Chorizo Tacos

These taquitos de papa con chorizo are traditional Mexican tacos Monterrey style that are easy and so delicious perfect to feed a crowd. These crispy tacos are packed with a combination of flavors and textures by having the crispy tortilla with the soft potato and chorizo mix and the fresh crispiness of the cabbage.

What kind of peppers are those?

The peppers you use to create the "chile the color" paste is made of dried peppers traditionally used in Mexico to give color and flavor to a lot of our foods. These peppers are not spicy and can be easily found in your local supermarket. I always have a container in my fridge with some of the paste to add to stews, birrias, cortadillo, traditional enchiladas and many other dishes. The peppers I use are chile ancho and chile cascavel or also known as guajillo. To use the peppers for any dish, you will cut the top of the peppers removing the stem and the seeds. Run them under water to remove dust and any extra seeds remaining and boiling them in water until they soften for about 7-10 minutes. Once they are ready, you will transfer them to the blender with a little bit of the water left from boiling them. I always like to add 2 garlic cloves for every 6 peppers for a better flavor although is totally optional.

Before you get started, these are the ingredients you will need:

3 medium or large russet potatoes. If you do not have these you can use 4 of other type of smaller potato.

chile ancho peppers- dried peppers out of the packet

chile cascavel or guajillo peppers- dried peppers out of the packet

water

2 garlic cloves

onion-minced

3 table spoons of chorizo. I use beef but you can use normal pork chorizo or soyrizo to keep it vegetarian.

cumin

salt and pepper

vegetable oil to fry

corn tortillas

shredded cabbage

salsa and Mexican cream optional

Before you start cooking...

The best part of these tacos is to eat them as soon as you take them out of the pan so they stay crispy. The trick to this is to have everything prepped and ready to go before you start cooking. These tacos are traditionally eaten with fresh shaved cabbage and salsa so it is best to have the cabbage shaved and washed ready. Once you are done, you can start boiling the peppers while you peel, wash and cut the potatoes. Happy cooking! Find the recipe below.