Chorizo and Potato Tacos

by Jana Harvey on April 13, 2011

Super flavorful ingredients to match our Super Hero Wine…InZINerator.

2 lbs Yukon Gold potatoes
1 1/2 lbs ground pork
1 tbsp kosher salt, or to taste
1 tbsp minced garlic
1 tbsp sweet paprika
2 tbsp chopped chipotles in adobo
1/2 tsp ground coriander
1 tsp dried oregano, crumbled
2 tbsp cider vinegar
1/4 cup vegetable oil
12 corn tortillas, warmed
Tomato salsa, chopped white onion, cilantro and lime wedges, for serving


  1. In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil.  Simmer over low heat for about 30 minutes, or until tender.  Drain and let cool slightly.  Peel the potatoes and coarsely mash them in the saucepan.
  2. In a large bowl, knead together the pork with the garlic, paprika, chipotles, oregano, coriander and vinegar.  Add salt to taste and combine well.  Gently knead in the potatoes, leaving some chunks of potato.
  3. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until simmering.  Add the chorizo-potato mixture to the skillets and press into an even layer (like a pancake).  Cook over moderately high head undisturbed until a crust forms on the bottom, about 5 minutes.  Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
  4. Transfer the chorizo-potato mixture to a bowl and serve with warm tortillas, salsa, onion, cilantro and lime wedges.

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