Chorizo Tacos with Potatoes and Mushrooms

Chorizo Tacos with Potatoes and Mushrooms. An earthy combination of flavors to bring the taste of Mexico to your table. A quick and easy Taco Recipe.

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings Tacos

Calories 319kcal

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.

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.