Chorizo and Potato Tacos

Nopalito cookbook is full of authentic Mexican recipes! This potato and chorizo filling can also be used in sopes or gorditas. I made it on a weeknight so corn tortillas were perfect!

  • 2 c Yukon gold potatoes, diced
  • 1 lb chorizo, casing removed
  • Corn tortillas
  • Romaine, chopped
  • Quesa Fresca, crumbles
  • Scallions, chopped
  • Cilantro, chopped
  • Salsa (recipe below)

Boil potatoes until al dente, 6 – 8 minutes. Drain and cool.

In a large skillet cook the chorizo and potatoes, breaking up the chorizo with a wooden spoon. Cook until the potatoes are crispy, add oil if the pan starts to get dry.

Heat the tortillas in the microwave wrapped in moist towel.

Add chorizo to the warm tortillas, romaine, cilantro, scallions, cheese and salsa.

Serves 4 – 6.

Salsa de Arbol

  • 1 tbsp olive oil
  • 1/4 c Arbol chilies, stemmed
  • 12 oz canned, diced tomatoes and juices
  • 1 tomatillo
  • 2 tbsp white vinegar
  • 1 clove garlic
  • Salt

Heat a small pan over medium heat, add chilies and toast about 20 seconds until bright orange.

Add all ingredients to a blender and purée until smooth.


Eggs, Potatoes & Chorizio

This is the ultimate comfort food, crispy potatoes, spicy chorizio and eggs! Top with your fav hot sauce, cheese and green onions.

4 small potatoes
8 oz chorizo, sliced thin
1 onion, sliced thin
Olive oil
Salt and pepper
Aleppo pepper
4 eggs
Green onions, sliced thin
Cheese, shredded
Sliced black olives

Preheat oven to 375.

In a pot, cover potatoes with water, and bring to a boil. Cook for 20 minutes or so until a knife easily pierces them. Drain and cut into bite size pieces.

In a large non-stick skillet, heat 1 tsp oil, add onions and chorizo, cook until soft and slightly browned, remove from pan. Add a little more oil and cook potatoes over medium heat, season with salt, pepper and aleppo. Cook until evenly browned.

In a cast iron skillet, combine onions, Chorizio and potatoes in an cast iron or oven proof skillet. Crack eggs over mixture and bake 10 – 15 minutes until eggs are cooked to your liking.

Serves with green onions, cheese and hot sauce.

Serves 2.