Can I make the filling ahead of time?

Yes. Cook the chorizo and potatoes mixture up to 2 days ahead, refrigerate in an airtight container, and warm before filling and frying the tacos.

What's the best way to keep tacos dorados crispy?

Fry at 350–375°F and drain on paper towels immediately. Serve within 15 minutes. Do not stack or cover while warm, as steam softens the shell.

Can I bake instead of fry?

Baking yields softer tacos, not crispy. For the signature crunch, shallow-fry in oil or use an air fryer at 400°F for 8–10 minutes.

How spicy is the habanero salsa?

Very spicy. Remove habanero seeds and membranes to reduce heat, or use fewer peppers. Chile de árbol adds medium heat.

Can I use flour tortillas instead of corn?

Corn tortillas are traditional and hold up better when fried. Flour tortillas will work but may split or absorb more oil.

Chorizo con Papa Tacos Dorados

Name: Chorizo con Papa Tacos Dorados
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 medium russet potatoes, peeled; 1 lb Mexican chorizo; 1/2 white onion, divided; 3 tbsp cooking oil, divided; salt, to taste; black pepper, to taste; 15 chile de árbol peppers; 3 habanero peppers; 2 cloves garlic; 2 Roma tomatoes, quartered; 12 yellow corn tortillas; 1 cup cooking oil, for frying; sour cream, for topping; queso fresco, for topping

CookOSBeta

Chorizo con Papa Tacos Dorados | CookOS

Ingredients

3 medium russet potatoes, peeled
1 lb Mexican chorizo
1/2 white onion, divided
3 tbsp cooking oil, divided
salt, to taste
black pepper, to taste
15 chile de árbol peppers
3 habanero peppers
2 cloves garlic
2 Roma tomatoes, quartered
12 yellow corn tortillas
1 cup cooking oil, for frying
sour cream, for toppingoptional
queso fresco, for toppingoptional

14 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Dice the peeled russet potatoes into small squares.
2
Heat about 2 tablespoons of oil in a large pan over medium-high heat. Add the diced potatoes and begin to fry.
3
While the potatoes cook, prepare the salsa. Heat 1 tablespoon of oil in a separate pan. Add the chile de árbol, habanero peppers, a quarter of a white onion, and garlic cloves. Sauté until lightly charred.
4
Add the quartered Roma tomatoes to the salsa pan. Season with salt and pepper and continue to cook until all vegetables are softened.
5
Season the frying potatoes with salt and black pepper to taste.
6
Dice the remaining quarter of the white onion. Once the potatoes are golden brown and cooked through, add the diced onion to the pan and cook for a few minutes until softened.
7
Remove the casings from the chorizo and add it to the pan with the potatoes and onions. Use a spatula to break it up and mix it thoroughly.
8
Continue cooking the chorizo and potato mixture until the chorizo is fully cooked.
9
Transfer the cooked salsa vegetables to a blender and blend until smooth. Set aside.
10
Warm the corn tortillas on a comal or in the microwave to make them pliable.
11
Spoon the chorizo and potato filling onto one half of each tortilla, then fold the other half over.
12
Heat about a cup of oil in a deep pan for frying. Once hot, carefully place the filled tacos in the oil.
13
Fry the tacos for a few minutes on each side, until they are golden brown and crispy. Flip them carefully with tongs.
14
Remove the fried tacos from the oil and let them drain on a plate lined with paper towels.
15
To serve, plate the tacos and top with sour cream, crumbled queso fresco, and the homemade salsa.