Take Taco Tuesday to the next level with Chorizo Tacos! Chorizo sausage is the ultimate in flavor packed filling. Spiced and seasoned to perfection, cooked with savory garlic and diced onions. Serve in a warmed tortilla with your favorite toppings, and you’ve got a taco recipe you’ll want to make every night of the week!
When it comes to tacos, it’s hard to narrow down a favorite combination of flavors. What’s not to love about seasoned meat, cheese, a myriad of toppings, all wrapped up in a warm shell? These mouthwatering Chorizo Tacos are no exception.
Arguably the best taco, chorizo sausage is packed with spice and flavor. Sauteed onions and garlic combined with potato chunks and seared chorizo come together to create a flavor pallet that is beyond a typical taco. Top with creamy Mexican table crema, cilantro, and lime and you’ll want to celebrate taco Tuesday every day!
How to Make Chorizo Tacos
- Begin by bringing a large pot of salted water to a boil and add in your cubed potatoes. Boil for 6-7 minutes or until fork tender. Drain the water and set aside.
- While the potatoes boil, heat the vegetable oil in a large skillet over medium low heat. Cook the diced onions until translucent (typically about 2 minutes) then add your minced garlic and cook for an additional 30 seconds until it becomes fragrant.
- Now add the chorizo sausage and cook until the meat has thoroughly cooked through and most of the moisture has cooked off, about 8-10 minutes.
- Add the potatoes to the mixture and stir to combine. Heat your tortillas and place 3-4 tablespoons of the chorizo mixture onto a tortilla.
- Top chorizo tacos with your favorites like crumbled queso fresco, table crema, cilantro, and limes. Serve and enjoy!
Tips and Variations
- There’s tons of toppings you can add to your chorizo tacos, try
- Black beans
- Additional raw onions for added crunch
- Chunks of pineapple and salsa
- Avocado slices
- A griddle is a great way to get that more authentic “charred” tortilla look and taste. Of course you can use a skillet on the stove top as well.
- Cilantro Lime Rice is a great option to serve on the side. Check out our Easy Instant Pot Cilantro Lime Rice recipe to get started!
- You can use fresh from the butcher chorizo or prepackaged.
Storage and Reheating
Storage: Store any leftover chorizo filling in an airtight container in the fridge for up to 3 days. It’s best to store toppings and tortilla separately.
Reheating: You can reheat the leftover chorizo filling in the microwave or on the stove until warmed through.
Recipe Card with Ingredient Amounts and Instructions
- 2 Idaho potatoes, peeled and cut into ½ inch cubes
- 2 teaspoons vegetable oil
- ½ white onion, diced
- 3 garlic cloves, finely minced
- 20 ounces pork chorizo, 2 (10 ounce) packages
- ¼ teaspoon kosher salt
- 10 to 12 corn tortillas, heated
- Bring a large pot of salted water to a boil, and add the potatoes. Cook for 6-7 minutes or until just soft enough to poke a fork into one of the pieces. Drain the potatoes and set aside.2 Idaho potatoes
- In the meantime, heat the oil in a large skillet over low-medium heat then cook the onion until it becomes translucent, about 2 minutes then add the garlic and cook for 30 seconds or until it becomes fragrant.2 teaspoons vegetable oil½ white onion3 garlic cloves
- Add the chorizo and salt and cook until it's cooked through and most of the moisture is cooked off, about 8-10 minutes.20 ounces pork chorizo¼ teaspoon kosher salt
- Stir in the potatoes and place 3-4 tablespoons of the mixture into a tortilla. Add your favorite toppings and garnishes. Some of our favorites are crumbled queso fresco, table crema, cilantro and limes on the side.10 to 12 corn tortillas