Crispy potato and chorizo are a classic Mexican taco combination. Chorizo sausage infuses potatoes with its salty, spicy flavor for a hearty taco filler. These tacos can be served as breakfast (adding scrambled eggs, yum!) or lunch.

Mexican chorizo is a spicy ground meat sausage that is sold fresh and uncooked, either loose or in a casing. Many stores carry it but Mexican stores have the most flavorful.  It is sold with other raw meats or sausages. Mexican chorizo is made of pork, and you can find red or green chorizo (the color depend on the spices and chiles added).

Our Molli Mexico city cooking sauce adds a tangy, slightly spicy, flavor to these crispy potato and chorizo tacos. Careful, they are highly addictive.

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Chorizo and potatoes in salsa verde tacos
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Breakfast, Main Course
Cuisine: Mexican
Servings: 5
Author: Leticia
Ingredients
  • 1 lb potatoes , peeled and dices into 1/2-inch cubes
  • 1 lb Mexican chorizo sausage , casing removed
  • 3/4 cup Molli Mexico city cooking sauces
  • 1 avocado , pitted, flesh scooped from the skin and sliced
  • 12 warm tortillas
Instructions
  1. Place potatoes in a large pot and cover with cold water by 1 inch. Add 2 tablespoons of salt. Bring to a boil over high heat and cook until potatoes are just cooked through but still firm, about 5 minutes after coming to a boil. Drain potatoes.
  2. Lay the chorizo in a large skillet and set over medium heat. Cook, stirring frequently and breaking up clumps, until the fat renders, and the sausage looks cooked, about 6 minutes.
  3. Add the potatoes and the Mexico City cooking sauce to the skillet and mix well with the chorizo.  Bring to a boil and simmer for 5 minutes.
  4. To serve, scoop the mixture into a warm tortilla. You can garnish with avocado. Provecho!