Potato, Scallion & Chorizo Crispy Tacos

Potato, Scallion & Chorizo Crispy Tacos

Tacos Crujientes de Papa, Cebollita y Chorizo

Recipe Yield

5 to 6 servings

Cooking time

25 minutes

Rate this recipe

4.13 from 8 votes

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.

Comments

27comments inPotato, Scallion & Chorizo Crispy Tacos

  1. Nancy E

    Jan 20

    I was going to make Tacos de papa, but now they are going to be tacos de papa y chorizo. Yum! Thanks for the idea. Also making salsa de tomate along with your green Chile salsa. Love your recipes.

    1. Pati Jinich

      Jan 21

      Awesome! Thanks so much Nancy, enjoy 😉

  2. Jose Louis Olivas

    Jan 19

    I am going to have to make those tacos. They look very good. Thank you Pati.

    1. Pati Jinich

      Jan 21

      Hopefully you will love them Jose!

  3. Anonymous

    Jan 19

    Que es escallion?

    1. Pati Jinich

      Jan 21

      Es cebollin o cebollita cambray;)

  4. Joanne & Megan

    Nov 10

    My daughter made these last night. She added some leftover black beans and topped with your Roasted Jalapeno & Tomato Salsa. Thank you for another delicious recipe. This may be our new favorite method.

    1. Pati Jinich

      Nov 11

      Great idea ladies! So glad you enjoyed these taquitos 😉

  5. Deb Parker

    Aug 30

    Making these tonight. I work on a farm where they sell local products from other farm’s. Purchased some chorizo, freshly made. Can’t wait!

    1. Pati Jinich

      Sep 05

      Mmmm, yummy, enjoy Deb!

  6. Bertha Aguirre

    Jul 22

    Where can I find the Mexican chorizo? My mouth is watering just thinking of making the the potato scallion and chorizo taquitos

    1. Pati Jinich

      Jul 26

      You can find it in any Latin or Hispanic Market in your area Bertha. These days major chains carry it too like Harris Teeter, Safeway and Whole Foods, good luck!

  7. Martha E Munguia

    May 05

    Wow! Going to the store can’t wait to try and eat!

    1. Pati Jinich

      May 11

      Yay Martha, thank you 😉

  8. Jelić Sandra

    May 05

    Great kitchen🙌. Hi from Croatia😊

    1. Pati Jinich

      May 11

      Thank you Jelic! Hi back all the way to Croatia 😉

  9. Patricia Hernandez

    May 04

    Pati can you make pambazos?

    1. Pati Jinich

      May 11

      Hola Patricia! I do have a recipe for Pambazos that you can find here, enjoy! https://www.hallmarkchannel.com/home-and-family/recipes/chef-pati-jinichs-recipes-from-cookbook-patis-mexican-table

  10. Joanette Jones

    May 04

    Pati-
    First, I LOVE your show and recipes! I was wondering, what is the brand of Mexican sausage that you use?

    1. Pati Jinich

      May 04

      Hi Joanette, FUD chorizo sausage is pretty good; if you cannot find it any brand will do as long as it is Mexican Style. Good luck!

  11. Bricia in ATX

    Jan 29

    Hola Pati!
    Have you ever had “Molotes” in Oaxaca, and if yes, do you have a recipe?

    1. Pati

      Feb 07

      Oh I don’t have a recipe right now…I’ll try to work on one soon, Bricia.

  12. Jasmine Wiest

    Nov 13

    How might you alter this recipe if all you have on Hand is cooked chorizo?

    1. Pati

      Nov 15

      You can follow it nearly exactly the same, Jasmine. Add the cooked chorizo to the pan and add the scallions and then follow the recipe as is.

  13. MSJ

    Aug 23

    Thank you for this recipe! I grew up eating chorizo and egg tacos for breakfast but my sister is recently allergic to egg so this recipe pleases everyone in our family. These tacos are in regular brunch rotation in my family.

    1. Pati

      Aug 23

      That’s so great to hear!

  14. Margarita Perez

    Mar 26

    Thank you Pati for this recipe. I made some today. Its very delicious.

    1. Pati

      Mar 27

      Yay!

  15. Carol Craig

    Mar 21

    Which is best to use yellow or white corn tortillas

    1. Pati

      Mar 23

      Either works great!

  16. Rita Hernandez

    Jun 06

    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.

    1. Pati

      Jun 09

      YUM!!!

    2. Lupe

      Jan 29

      What temperature did you use?

Leave a Reply

Your email address will not be published.