Crispy pan fried Chorizo Tacos deliver a salty, spicy, zesty wonderful taco experience. Potatoes add a hearty creamy texture and mushrooms bring a savory depth of umami. Together they create a balanced, earthy addition to chorizo that’s anything but boring.
What These Chorizo Tacos Are:
- Straight Forward: Chorizo is a full flavored pork sausage that comes with a boat load of flavor. Chorizo is fried, then mushrooms are added to the skillet to crisp. Parboiled potatoes will cook quick once added to the skillet, while soaking up that wonderful chorizo flavor. No special seasonings and no salsas needed (unless you want to). A warmed corn tortilla and a topping of cheese and cilantro and. your taco is ready. A squeeze of lime is always welcome to brighten flavors.
- Easy: If you think of tacos as an easy weeknight meal, using hard shells out of a box, with a packet of taco seasoning, ground beef, and iceberg lettuce, I beg you to think outside that box. There are so many other ways to enjoy tacos filled with amazing ingredients and flavor combinations that will wow your palate. And guess what, they’re still easy weeknight meals.
- Traditional: Adding mushrooms to tacos may not seem traditional but chorizo and mushrooms make a sensible duo since mushrooms are abundant in certain areas of Mexico.
- Credentials: This recipe inspired from Rick Bayless, who adds mushrooms and potatoes to his Chorizo Tacos. He knows Mexican food inside and out.,
This taco recipe is just one way to enjoy an authentic Mexican Taqueria style taco in your own kitchen. Let’s take a look.
Table of contents
Ingredients You’ll Need
Best Chorizo For Tacos
Like bacon in the United States, Chorizo is a go-to taco meat in Mexico. Chorizo and eggs, chorizo and beans, chorizo and potatoes, all popular taco combos. It’s a spicy pork sausage, and spicy in just the right way. Unlike Spanish Chorizo, it’s raw, so you must cook it. And it comes in bulk form and tube form.
I always, always, always purchase Chorizo in bulk form. In packages that look like ground beef. You can find Chorizo packages sold in a plastic shaped tube, where the meat is bright orange and there’s a ton of fat involved. When it cooks down, there’s not much meat left and the texture is very soft and somewhat mushy. But the flavor is good and you’ll find that Chorizo in many breakfast tacos and burritos. Again, for these chorizo tacos, we’re using the more substantial form.
Mushrooms Choices and Varieties
What are the best mushrooms for tacos? There are so many choices and so many work well. Here are some that I routinely use:
- Cremini: Also known as baby bella, have a mild earthy flavor and meaty texture. They’re more robust in every way than the more commonly found white button mushrooms.
- Oyster Mushrooms: Can be harder to find, but a fun choice for these Chorizo Tacos. Named for their resemblance to oysters, they have a mild and savory flavor and delicate texture.
- Shiitake, My Choice: Known for it’s meaty texture and rich smoky flavor, I think they’re a perfect choice for Mexican Chorizo. Their flavor is noticeable enough not to get lost in the strong spicy flavor of Chorizo.
Potato Options
- Russet Potatoes: Are a high starch potato, will cook quicker and brown easier. Their skin in tough, so you’ll need to peel them.
- Medium Starch Potatoes, My Choice: Yukon Gold, Mini Yukon Gold, Red Potatoes or Small Red potatoes are all medium starch and with their thin delicate skin, do not need to be peeled. A nice perk! I like to choose the small potatoes, sometimes labeled as “new potatoes”. They’re easy to quarter for bite sized pieces for tacos.
Step by Step Instructions
- Step 1: Cut the potato into small cubes. Place the cubes into a saucepan, cover with water and simmer them for about 5 – 7 minutes. Drain and set aside.
- Step 2: Heat a large skillet over medium heat. Add the oil. Once oil is hot, add the chorizo tearing it into chunks as you do. Cook until half cooked, about 5 minutes. Stir often, breaking the chorizo into smaller chunks. Add mushrooms and onion and cook until tender. About 5 more minutes.
- Step 3: Sprinkle in the par-boiled potatoes.
- Step 4: Cook until the chorizo and potatoes are starting to turn crispy.
- Step 5: How To Soften Corn Tortillas: You can’t just take a corn tortilla out of the package and make a taco. You need to soften it to make it pliable. There are several ways to do this, and my favorite is to toast it directly on the grates of my gas stove-top.
- Turn on the flame so it’s the same size as the corn tortilla. Lay the tortilla on the flame and in about 25 seconds, use tongs to turn it. You’ll see that the edges are charred and toasted and the center remains soft. Cook the other side for about 10 seconds. DON’T WALK AWAY. This all happens very fast and you don’t want the tortilla to go up in flames.
Tips For Success
- When toasting corn tortillas, once toasted, lay each tortilla on a plate and cover with a paper towel. Will keep them warm as you proceed. You can also wrap them in foil and place in a 170 degree oven to keep them warm, if you need to.
- Use double tortillas: Customary “street style tacos” are made by placing one tortilla on top of the other for serving. That way, if the heavy ingredients break one shell, the whole taco doesn’t risk falling apart.
- Another Way To Soften Tortillas: Don’t have a gas stovetop? Use your microwave Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.
- Don’t over cook the potatoes. Watch them close, and you’ll know they’re done when you piece them with a fork and there’s just a little give. Remember, they’ll cook more once added to the skillet.
Toppings
These chorizo tacos are so full of flavor, they simply don’t need much to elevate the flavor, but here are some ideas.
- Cheese: A Mexican crumbling cheese is excellent here. Queso Fresco is good. Soft, somewhat spongy, a cheese used for sprinkling over beans or tacos. Cotija is another good crumbling cheese. Reminiscent of Feta cheese, Cotija cheese takes its name from the town of Cotija in Mexico. It is a strong smelling, a salty aged cheese.
- Pickled Onions: We love pickled onions on anything “Mexican”. Their sweet tangy flavor will work well chorizo tacos.
- Fresh Jalapeno Peppers: I say yes to this one. I love sliced jalapeno peppers on any taco. Remove veins and seeds to reduce the heat level if you’d like.
- Cilantro: Diced or julienned cilantro is very welcome here. If you simply don’t like the flavor, skip it.
- Salsa: I personally don’t think salsa is necessary here, but if you’d like, top them with Roasted Hatch Green Chili Sauce, or Homemade Roasted Tomatillo Salsa.
What To Serve With Chorizo Tacos
- Place the chorizo, potato, mushroom taco filling in a large bowl. Provide a taco bar situation where people can build their own. Offer Pico de Gallo, Guacamole or sliced avocado.
- Consider these for side dishes: Toasted Mexican Green Rice, or Cowboy Beans. Or go more traditional with Refried Beans.
Storage and Reheating
- Refrigerator: Store any leftover chorizo taco filling in an airtight container in the refrigerator for up to four days.
- Freezer: Store in a freezer safe container. Chorizo taco filling will keep for up to three months if stored properly. A freezer safe zip-lock bag is my choice. You can fill the bag, press the air out and lay flat to optimize freezer space.
- Reheating: If frozen, let the taco filling thaw in the refrigerator overnight. You can reheat stovetop in a saucepan over low heat. Or use your microwave. The 50% power option is your best friend. Heat in 30 second increments for a gentler, non-explosive re-heat.
FAQ
Chorizo is ground pork that has been seasoned with Mexican Spices.
All of the ingredients in these chorizo tacos are naturally gluten free. Just make sure to stick with corn tortillas rather than flour taco shells. However, be sure to check the chorizo sausage label. Some brands add wheat flour as filler.
I hope you give these homemade chorizo tacos a try. They’re every bit as rich and complex as Pulled Pork Tacos (carnitas) and Beef Barbacoa, they don’t have the sweet-savory balance of Tacos al Pastor, but they’ve got one big advantage, they’re really easy to make. And no matter how hard you try, very difficult to mess up.
More Popular Taco Ideas
And if you’re looking for more ideas for your next Taco Tuesday, don’t miss my Taco Category. You’ll find some great taco combinations, including one of the most popular on my site for Pork Tenderloin Tacos in Chile Guajillo Sauce.
Check out my Mexican inspired recipes for more South of the Border recipes. From this Mexican Casserole with Ground Beef and Corn Tortillas to these very popular Stacked Enchiladas.
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Chorizo Tacos with Potatoes and Mushrooms
Ingredients
- 12 ounces Chorizo sausage bulk
- 1 teaspoon neutral oil Canola or Vegetable oil work well here.
- 1 medium onion chopped
- 5 ounces sliced shiitake mushrooms
- 12 ounces Yukon Gold Potatoes cut into bite-sized pieces
- 12 corn tortillas warmed
- ¾ cup Tomatillo Salsa
- ½ cup cilantro chopped
Instructions
- Cut the potato into small cubes. Place the cubes into a saucepan, cover with water and simmer them for about 5 – 7 minutes. Drain and set aside.
- Heat a large skillet over medium heat. Add the oil. Once oil is hot, and the chorizo tearing it into chunks as you do. Cook until half cooked, about 5 minutes. Stir often, breaking the chorizo into smaller chunks as you do.
- Increase the heat to medium high. Add onions and mushrooms, stirring until they are softened. About another five minutes.
- Sprinkle in the potatoes and cook until the chorizo and potatoes are starting to turn crispy.
- Pour mixture into a bowl and serve with warm tortillas.
Notes
- When toasting corn tortillas, once toasted, lay each tortilla on a plate and cover with a paper towel. Will keep them warm as you proceed. You can also wrap them in foil and place in a 170 degree oven to keep them warm, if you need to.
- Use double tortillas: Customary “street style tacos” are made by placing one tortilla on top of the other for serving. That way, if the heavy ingredients break one shell, the whole taco doesn’t risk falling apart.
- Another Way To Soften Tortillas: Don’t have a gas stovetop? Use your microwave Drizzle about three tablespoons of water over a clean kitchen towel. Wrap your corn tortillas in the towel. Slide the package into a gallon sized plastic bag. Don’t seal the bag. Microwave the tortillas at 50% power for four minutes. This creates a steamy packet. Let sit 2 -3 minutes inside package before using.
- Don’t over cook the potatoes. Watch them close, and you’ll know they’re done when you piece them with a fork and there’s just a little give. Remember, they’ll cook more once added to the skillet.
Nutrition
Chorizo Tacos … They’re What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
Chorizo is my all time favorite sausage, that’s probably why I started making my own. There’s always some in the freezer. Shiitake with spicy food is delicious so I can’t wait to make these tacos. Love your method for softening up tortillas. I’m going to have to try that because my method is hit and miss depending on the brand of tortilla. Hope you’re having a fabulous beginning to 2018!
Those corn tortillas can be ornery. This is a Rick Bayless method and seems to work the best. I’m going to head over to your blog and find that chorizo recipe – I must learn to make my own.
That is one awesome looking taco and I can just imagine how tasty it is. Thanks for the chorizo info and next time I want some, I’ll go to one of the little Mexican markets who I believe have it in bulk.