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Michoacán Dinner, Lunch Pork, Beef

Chorizo ​​and Potato Tacos

Made with Corn Tortillas

  • Michoacán
  • 6 servings
  • ico Difficulty: Moderate
  • 0 mins

Made with Corn Tortillas

  • ico Difficulty: Moderate
  • ico 6 servings
  • ico 0 mins

Ingredients:

12 Guerrero Corn Tortillas
1/2 lb chorizo
2 medium onions, diced
6 cloves of garlic, diced
2 Serrano jalapeño peppers, seeded and diced
1/4 cup cilantro, diced
2 medium potatoes (1/2 inch cubes), cooked until softened

how to make it:

1. Cook the chorizo and remove from the skillet.

2. Sauté the onion and garlic until soft, then add peppers.

3. Add cooked potatoes and lightly brown them, adding more oil if necessary. Return the chorizo to the skillet and heat, mixing all ingredients.

4. Garnish with cilantro and serve on warm tortillas.