Potato, Scallion & Chorizo Crispy Tacos

Potato, Scallion & Chorizo Crispy Tacos
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5 to 6 servings Tacos Crujientes de Papa, Cebollita y Chorizo
Ingredients
  • 1 lb red bliss potatoes, peeled and cut into 1-inch pieces
  • 8 oz fresh uncooked Mexican chorizo sausage, casings removed, coarsely chopped
  • 8 scallions white and light green parts, thinly sliced (1/2 cup)
  • 1 tsp kosher or sea salt or more to taste
  • 10-12 corn tortillas
  • safflower oil for frying
  • Salsa verde or any salsa of your choice
To Prepare
  • Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
  • Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
  • Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
  • Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling and so they will not crack as you assemble tacos.
  • Place a few tablespoons of the filling on the center of each heated tortilla, and roll, as tightly as you can, into a taco. Insert a wooden toothpick through taco pairs, through the seams to help them retain their roll shape as they cook. When they have all been rolled, finish the tacos by either frying or toasting them.
  • To fry the tacos: Pour enough oil into a large skillet to a depth of about 1 inch, place over medium heat. Once the oil is hot, 4 to 6 minutes, fry the tacos in batches, placing them in the skillet, without crowding them. They oil should be bubbling as they cook. Cook for about 2 to 3 minutes on the first side, until the bottom and sides have crisped and turned golden. Use tongs to turn over the tacos, cook for another 2 to 3 minutes. Transfer them to a plate lined with paper towels. Continue until all the tacos have been fried.
  • To toast the tacos: Heat a large, dry skillet or comal over medium heat. Working in batches, place the tacos in the skillet. Let them toast and heat for about 3 to 4 minutes or until the tacos are browned and crisped, then flip to the other side and toast until evenly browned and crisp.
  • Remove all toothpicks; serve warm.
Ingredients
  • 1 lb red bliss potatoes, peeled and cut into 1-inch pieces
  • 8 oz fresh uncooked Mexican chorizo sausage, casings removed, coarsely chopped
  • 8 scallions white and light green parts, thinly sliced (1/2 cup)
  • 1 tsp kosher or sea salt or more to taste
  • 10-12 corn tortillas
  • safflower oil for frying
  • Salsa verde or any salsa of your choice
To Prepare
  • Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
  • Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
  • Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
  • Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling and so they will not crack as you assemble tacos.
  • Place a few tablespoons of the filling on the center of each heated tortilla, and roll, as tightly as you can, into a taco. Insert a wooden toothpick through taco pairs, through the seams to help them retain their roll shape as they cook. When they have all been rolled, finish the tacos by either frying or toasting them.
  • To fry the tacos: Pour enough oil into a large skillet to a depth of about 1 inch, place over medium heat. Once the oil is hot, 4 to 6 minutes, fry the tacos in batches, placing them in the skillet, without crowding them. They oil should be bubbling as they cook. Cook for about 2 to 3 minutes on the first side, until the bottom and sides have crisped and turned golden. Use tongs to turn over the tacos, cook for another 2 to 3 minutes. Transfer them to a plate lined with paper towels. Continue until all the tacos have been fried.
  • To toast the tacos: Heat a large, dry skillet or comal over medium heat. Working in batches, place the tacos in the skillet. Let them toast and heat for about 3 to 4 minutes or until the tacos are browned and crisped, then flip to the other side and toast until evenly browned and crisp.
  • Remove all toothpicks; serve warm.

6 comments on “Potato, Scallion & Chorizo Crispy Tacos

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  1. Rather than a dry heat skillet, I heat some oil in the skillet, dip the tortillas in briefly to soften them up. Then I place a few tablespoons of the filling in the center of each heated (with oil) tortilla, and roll tightly working quickly cause the tortilla is hot. Once rolled tightly I place the rolled taco (seam side down) in a square oven proof pan and heat about 15 to 20 minute each side. The oil in the tortilla really crisps up the tacos…no need for toothpicks.