Crispy Potato & Chorizo Tacos Dorados (Hard Tacos)
Save this for your next craving—these crispy potato and chorizo tacos hit every time! Golden and crunchy on the outside, soft and savory on the inside, these tacos dorados are stuffed with seasoned potatoes and smoky chorizo. They’re easy to make, deeply satisfying, and perfect for dipping in your favorite salsa or crema. Whether you’re feeding a crowd or just craving something crispy and bold, this recipe delivers that irresistible homemade crunch in every bite. P.S. you can easily make these meatless by omitting the chorizo. Provecho amigos!
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
20
Serves: 4-6
Ingredients
Potato & Meat Filling
- 0.333 cup0.333 cup0.333 cup Yellow Onion, finely diced
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Real Salt - Redmond, to taste
- 1 - 2 whole1 - 2 whole1 - 2 whole Potatoes, Russet, I used one VERY large russet
- 1 lb1 lb1 lb Ground Pork, substitute for chorizo- I make my own from scratch
- 1 whole1 whole1 whole Chorizo Seasoning - The Spice Lab
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 0.333 cup0.333 cup0.333 cup Water
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
Tacos & Garnish
- 12 whole12 whole12 whole Corn Tortilla
- 1 cup1 cup1 cup Oaxaca Cheese, any meltable cheese will work!
- .5 - 1 cup.5 - 1 cup.5 - 1 cup Avocado Oil, for frying
- 1 bunch1 bunch1 bunch Cilantro, finely chopped
- .5 cup.5 cup.5 cup Quick Pickled Onions (click for recipe)
- 0.25 cup0.25 cup0.25 cup Queso Fresco
- .5 cup.5 cup.5 cup Green Cabbage, Shredded
- .5 cup.5 cup.5 cup Salsa, any will work!
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a dash of avocado oil in a large nonstick or cast iron skillet over medium heat. Add the cubed potatoes and a pinch of salt. Cook the potatoes, stirring occasionally, for 10-15 minutes or until potatoes are golden and fork-tender. Add a splash of water to help steam the potatoes if needed. Remove from pan and set aside.
- In the same pan, cook chorizo and onion over medium heat until the chorizo is fully browned and cooked through. Return the potatoes to the pan, gently stir to combine, and cook together for 2–3 more minutes so flavors meld.
- Taste and adjust salt if needed. Let the filling cool slightly.
- Warm tortillas until soft and flexible. I like to toss mine in a microwave with a damp paper towel for about 30 seconds. Add 2–3 tablespoons of the potato-chorizo mix to one half of each tortilla and some quesadilla cheese, fold over, and press gently. Use a toothpick if needed to hold them closed.
- Heat avocado oil in a skillet over medium heat. Once hot, fry tacos in batches for 2–3 minutes per side, or until golden and crispy. Drain on paper towels.
- Load them up with your favorite toppings and enjoy immediately while crispy. Provecho amigos!
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Meat Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 1270 |
| Fat: | 84 g |
| Carbohydrates: | 77 g |
| Protein: | 41 g |
| Cholesterol: | 134 g |
| Sodium: | 1146 mg |
| Fiber: | 12 g |
| Sugars: | 11 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
2 responses to “Crispy Potato & Chorizo Tacos Dorados (Hard Tacos)”
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These look INSANE!
Wow, these look amazing.