Potato, Scallion & Chorizo Crispy Tacos
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- 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
- 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.
47comments inPotato, Scallion & Chorizo Crispy Tacos
I make this tacos and more of your recipes and are the best, I like how you cook you have and excellent season!!!!!
I’ve been trying to find Your receipe for Duck you had on TV. I believe it had and orange glaze on it.
So happy this recipe called your attention Louise, here it is for you! https://patijinich.com/spicy-honey-garlic-and-orange-roasted-duck/
Love everything Patty , you are awesome 🙏❤️💐
This sounds delicious and easy. Have you tried adding cilantro, or is best not to? I love watching your programs and your books: awesome!
I love cilantro, so go for it!
Love your show and recipes, I’ve made your corn 🌽 tamales and everyone loved them. 😊
This year I’m graduating from culinary school and I just wanted to say how much I appreciate you and your cooking. You’ve been a really big inspiration to me throughout my cooking career so far. Keep doing what you’re doing!
Congratulations Clelin! And thanks so much for the kind words 🙂
Me and a friend are making this recipe for a project in school. Got any tips on how to make it great!
Fry your tacos to make them extra crispy and remember to do them in batches to avoid overcrowding, in which case they will come out soggy. Good luck!
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.
Awesome! Thanks so much Nancy, enjoy 😉
Jose Louis Olivas
I am going to have to make those tacos. They look very good. Thank you Pati.
Hopefully you will love them Jose!
Que es escallion?
Es cebollin o cebollita cambray;)
Joanne & Megan
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.
Great idea ladies! So glad you enjoyed these taquitos 😉
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!
Mmmm, yummy, enjoy Deb!
Where can I find the Mexican chorizo? My mouth is watering just thinking of making the the potato scallion and chorizo taquitos
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!
Martha E Munguia
Wow! Going to the store can’t wait to try and eat!
Yay Martha, thank you 😉
Great kitchen🙌. Hi from Croatia😊
Thank you Jelic! Hi back all the way to Croatia 😉
Pati can you make pambazos?
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
First, I LOVE your show and recipes! I was wondering, what is the brand of Mexican sausage that you use?
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!
Bricia in ATX
Have you ever had “Molotes” in Oaxaca, and if yes, do you have a recipe?
Oh I don’t have a recipe right now…I’ll try to work on one soon, Bricia.
How might you alter this recipe if all you have on Hand is cooked chorizo?
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.
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.
That’s so great to hear!
Thank you Pati for this recipe. I made some today. Its very delicious.
Which is best to use yellow or white corn tortillas
Either works great!
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.
What temperature did you use?