Potato and Chorizo Tacos

Name: Crispy Potato and Chorizo Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20 servings
Cuisine: Mexican
Ingredients: 8 oz Mexican chorizo; 3 medium potatoes, peeled and diced; salt, to taste; black pepper, to taste; 1/2 white onion, diced; 1 jalapeño, diced; 2 Roma tomatoes, diced; 1 tbsp cornstarch; 1 cup shredded Oaxaca cheese; 20 corn tortillas; vegetable oil, for frying; shredded lettuce, for topping; crema fresca, for topping; queso fresco, for topping; salsa, for topping; pickled red onions, for topping

Crispy fried potato and chorizo tacos are a beloved Mexican street food featuring seasoned diced potatoes, savory chorizo, and melted Oaxaca cheese in a golden corn tortilla shell. The key to success is achieving a crispy exterior while keeping the filling tender and flavorful.

🌍Mexican 🏷️Taco 🏷️Potato taco 🏷️Chorizo 🏷️Crispy taco Fried taco

🏷️

-0:00

cooking.con.claudiaonTikTok

Total

40 min

Servings

20

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by cooking.con.claudia

-0:00

cooking.con.claudiaonTikTok

Ingredients

8 oz Mexican chorizo
3 medium potatoes, peeled and diced
salt, to taste
black pepper, to taste
1/2 white onion, diced
1 jalapeño, diced
2 Roma tomatoes, diced
1 tbsp cornstarch
1 cup shredded Oaxaca cheese
20 corn tortillas
vegetable oil, for frying
shredded lettuce, for toppingoptional
crema fresca, for toppingoptional
queso fresco, for toppingoptional
salsa, for toppingoptional
pickled red onions, for toppingoptional

16 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

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

Instructions

1
Heat a large pan over medium-high heat.
2
Add the chorizo to the hot pan and use a spoon to break it apart as it cooks.
3
Once the chorizo is broken down, add the diced potatoes. Season with salt and black pepper.
4
Mix everything together and allow it to cook for 5 minutes.
5
After 5 minutes, add the diced onion and jalapeño. Mix and cook for another 3 minutes.
6
Drain any excess oil from the pan. Add the diced Roma tomatoes, mix, and cook for 5 more minutes, or until the potatoes are soft.
7
Turn off the heat. Use a potato masher to gently smash some of the potatoes, leaving some texture.
8
Stir in the cornstarch to help bind the filling.
9
Add the shredded Oaxaca cheese and mix until it's melted and well combined.
10
Warm the corn tortillas in the microwave or on a comal to make them pliable.
11
Spoon a thin layer of the potato and chorizo filling onto one half of each tortilla and fold it over.
12
In a separate pan, heat about an inch of oil for frying. Carefully place the filled tacos into the hot oil.
13
Fry the tacos for a few minutes on each side, until golden brown and crispy.
14
Remove the tacos from the oil and let them drain on a wire rack or paper towel-lined plate.
15
To serve, gently open the tacos and top with shredded lettuce, crema fresca, queso fresco, salsa, and pickled onions.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice potatoes into small, uniform pieces (about 1/4 inch) so they cook evenly and integrate seamlessly with the chorizo.
Cook the potato mixture until potatoes are just tender but not mushy, then let cool slightly before filling to prevent tortillas from getting soggy.
Warm corn tortillas briefly before filling to make them pliable and easier to seal without cracking.
Keep oil at a consistent 350°F and work in batches—overcrowding the pan drops the temperature and results in greasy tacos.

Substitutions

Mexican chorizo → Spanish chorizo or Italian sausage (will be less spicy; adjust seasonings)
Oaxaca cheese → fresh mozzarella or quesillo (similar melting point and texture)
Corn tortillas → flour tortillas (texture will differ; corn is more authentic and traditional)

Storage & make-ahead

Store fried tacos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to restore crispiness. The filling can be made up to 2 days ahead.

Common Questions

Can I make the filling ahead of time?

Yes. Cook the potato-chorizo mixture up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently before assembling and frying the tacos.

What's the best way to get crispy tacos?

Ensure the oil is hot (around 350°F) before frying, and don't overstuff the tortillas. Fry each side until golden and crispy, about 1-2 minutes per side.