Tacos De Papa Con Chorizo Y Salsa Roja Casera Recipe

I absolutely love this recipe because it combines the rich, spicy flavors of Mexican chorizo with the comforting heartiness of potatoes, creating a filling that’s both satisfying and bursting with flavor. Plus, the crispy fried taco shells add the perfect crunch, and when topped with fresh garnishes like salsa roja, queso fresco, and cilantro, every bite feels like a delightful celebration of bold, authentic Mexican cuisine!

I enjoy the preparation of colorful, flavorful dishes, and Tacos De Papa Con Chorizo Y Salsa Roja Casera sure fits the bill. The combination of common but delicious ingredients—2 cups of potatoes, 8oz of spicy Mexican chorizo, and 8 corn tortillas—results in a satisfying dish that surprises with its delightful texture contrasts.

And if you want to eat them as they were meant to be eaten, top these tacos with some homemade salsa roja.

Ingredients

Tubers: High in starch and low in protein, they are very low in some vitamins and minerals but a good source of others.

Chorizo, from Mexico, chorizo has a pungent, oily nature, a spicy manner, and a taste that enhances the mechanistic operation of a dish.

Corn Tortillas: Offer whole grain, gluten-free alternative for tacos.

Queso fresco: Delivers a creamy texture, providing a boost of calcium and protein.

Fresh Salsa Roja: Provides freshness with antioxidants and a zesty, spicy flavor.

Ingredient Quantities

• 2 cups of potatoes, peeled and diced
• 8 oz of Mexican chorizo, casings removed
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 8 corn tortillas
• Vegetable oil, for frying
• 1 cup of queso fresco, crumbled (optional)
• 1 cup shredded lettuce (optional)
• 1 cup of homemade salsa roja
• 1/4 cup of chopped cilantro (for garnish)
• 1/2 cup of diced onion (optional, for garnish)
• 1 lime, sliced into wedges (optional)

Instructions

1. In a pot of salted water, boil the diced potatoes until tender, about 10-12 minutes. Drain and set aside.

2. Using a skillet over medium heat, prepare the chorizo, breaking it apart with a spoon as it cooks. Continue cooking until the chorizo is thoroughly cooked and browned—this should take about 5 to 7 minutes.

3. In the skillet with the chorizo, add the boiled potatoes. Season with salt and black pepper to taste. Stir everything together and cook for an additional 3-5 minutes until the flavors really start to meld together. Remove from heat.

4. In a pan, over medium heat, a small amount of vegetable oil. The corn tortillas on each side until they are flexible and warm.

5. Spoon a mixture of potato and chorizo onto each tortilla.

6. To create tacos, fold the tortillas over the filling.

7. In another pan, additional oil is heated and used to fry the tacos that have been filled with wonderful ingredients. They are fried on each side until they are crispy and browned, and this takes about 2-3 minutes per side.

8. When the tacos are finished frying, place them on a plate lined with paper towels to absorb the excess oil.

9. The tacos should be served with a drizzle of homemade salsa roja. Crumbled queso fresco should be used to top the tacos. Shredded lettuce is a good topping for the tacos, as is chopped onion (if using).

10. Chopping cilantro fine, use it to garnish. Accompany with lime wedges for squeezing; serve and partake.

Equipment Needed

1. Pot
2. Skillet
3. Spoon
4. Knife
5. Cutting board
6. Measuring cups
7. Medium saucepan or pan
8. Tongs
9. Plate with paper towels
10. Serving plate or platter

FAQ

• What are Tacos De Papa Con Chorizo?De Papa Con Chorizo Tacos are classic Mexican tacos filled with a flavorful blend of potatoes and chorizo, served in corn tortillas and typically topped with ingredients like salsa roja, queso fresco, lettuce, and cilantro.
• Can I use a different type of sausage instead of Mexican chorizo?Although Mexican chorizo imparts to the dish its distinctive taste, you can replace it with another kind of sausage as long as it is well-seasoned, though the flavors will differ.
• How can I make the tacos vegetarian?To craft vegetarian tacos, just leave out the chorizo. Then season the potatoes or use some other kind of vegetables. Mushrooms and peppers are good taco fillings and make a nice complement to the seasoning you’d use on potatoes.
• What type of potatoes work best for this recipe?Potatoes that are high in starch, like the Russet, work well because they yield a texture that is creamy after cooking. But you can also use potatoes that are lower in starch and are more waxy, like Yukon Gold, if you want a potato product with more of a bite.
• Is it necessary to fry the tortillas?Tortillas can be warmed and crisped with a bit of oil in a skillet or can be used in their more traditionally soft form (to go along with the way modern burritos are always folded) when warmed on a skillet without oil, or when using the “damp cloth” method in the microwave.
• How do I make salsa roja at home?You can prepare salsa roja by puréeing roasted tomatoes, onions, garlic, and chili peppers, along with salt and lime juice, to your desired degree of heat and acidity.
• Can I prepare any components in advance?Indeed, the potato and chorizo filling can be made a day in advance and stored in the refrigerator. Before assembling the tacos, simply reheat the filling. The same goes for salsa roja, which can also be prepared ahead of time.

Substitutions and Variations

To make pesto: combine sauce ingredients in a food processor and purée until smooth.
If you want a vegetarian substitute for Mexican chorizo, try soy chorizo.
Corn tortillas are not your only option. If you prefer, you can use flour tortillas, in which case you will not be eating tacos al estilo de la frontera.
Substituting feta cheese in place of queso fresco can satisfactorily yield a similar taste in many dishes. While feta isn’t an exact match for the flavor or texture of queso fresco, it is another example of a delicious cheese that can add a wonderful creaminess and savory quality to countless recipes.
Instead of using lettuce, employ shredded cabbage for an extra crunch.

Pro Tips

1. Prevent Sticking When frying the tacos, make sure not to overcrowd the pan. This helps ensure even cooking and prevents the tacos from sticking together. Fry in batches if necessary.

2. Extra Crispiness For extra crispy tacos, double-fry them. After the first fry, let them drain on paper towels, then fry a second time for an additional 1-2 minutes per side. This enhances the texture.

3. Enhanced Flavor Add a pinch of smoked paprika or cumin to the chorizo and potato mixture while it’s cooking to add depth and a smoky flavor to the filling.

4. Tortilla Prep Warm the corn tortillas with a touch of oil separately before filling them. This slight frying makes them pliable and less likely to tear when folding and frying later.

5. Taco Holder Hack Use a cooling rack set over a baking sheet to hold the tacos upright as you fill and fry them. This keeps the filling intact and helps maintain their shape.