Crispy pan fried Chorizo and Potato Tacos deliver a salty, spicy, zesty wonderful taco experience. With a crunchy texture served with a soft corn tortilla, brings a taste of Mexico to your table.
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.
Tacos – Tacos – Tacos
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.
This recipe inspired from Rick Bayless, who adds mushrooms in his Chorizo and Potato Tacos. Chorizo and mushrooms make a sensible duo since mushrooms are abundant in certain areas of Mexico. This taco recipe is just one way to enjoy an authentic Mexican Taqueria style taco in your own kitchen. And it’s easy!
Let’s Talk About Chorizo
Like bacon in the United States, Chorizo is the go-to breakfast meat in Mexico. Chorizo and eggs, chorizo and beans, chorizo and potatoes. It’s a spicy pork sausage, but spicy in just the right way. It can be used in small amounts to add big flavor to any dish. 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.
Don’t Forget The Cheese
Garnish these beauties with a cheese of your choice. 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 parmesan, Cotija cheese takes its name from the town of Cotija in Mexico. It is a strong smelling, a salty aged cheese. It’s easily shredded or crumbled. You can use shredded Monterey Jack, or even Goat Cheese.
Serve with Roasted Hatch Green Chili Sauce, or Homemade Roasted Tomatillo Salsa. Sliced jalapeno peppers are always welcome.
How To Warm and Soften Corn Tortillas
With a microwave oven: 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.
Recipe For Chorizo and Potato Tacos
Great for breakfast or dinner, let’s make these quick, savory chorizo and potato tacos.
Looking for more unique easy taco recipe ideas?
- Chipotle Chicken Salad Tacos
- Tequila Lime Fish Tacos with Cod
- Swiss Chard Vegetarian Tacos
- Crispy Fish Tacos with Hoisin Tarter Sauce
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Chorizo Potato Shiitake Mushroom Tacos
Ingredients
- 12 ounces Chorizo sausage bulk
- 1 Tablespoon neutral oil Canola or Vegetable oil work well here.
- 1 medium onion chopped
- 6 ounces shiitake mushrooms sliced
- 1 large Russet potato peeled and par-boiled
- 12 corn tortillas warmed
- ¾ cup Tomatillo Salsa
- ½ cup cilantro chopped
Instructions
- Peel the potato and cut it 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 and the chorizo. Tear the chorizo into chunks before adding. Cook until half cooked, about 4 minutes.
- Increase the heat to medium high. Add onions and mushrooms, stirring until they are softened. About another 3 – 4 minutes.
- Sprinkle in the potatoes and cook until the chorizo and potatoes are starting to turn crispy.
- Season with salt if needed. Chorizo can be salty enough.
- Pour mixture into a bowl and serve with warm tortillas. Serve salsa, guacamole, sour cream or hot sauce for garnish.
Nutrition
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
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.