Chorizo, potato and mushroom tacos (Tacos de chorizo con papas y hongos) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 189) by Rick Bayless and Deann Groen Bayless

  • Mexican chorizo sausages
  • white onions
  • Show all ingredients...

  • EYB Comments

    See recipe for variations and serving suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted tomatillo salsa (Salsa de tomate verde asado); Simple guacamole

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations and serving suggestions.

  • ShayLRoss on April 07, 2026

    Good base to use up some produce, just need to make a good sauce!

  • chefmichael on August 07, 2018

    Suggestion for making this: before cooking, take some of your fresh chorizo, form it into a small patty, and fry it up. Taste it for seasoning to know whether you will need more salt etc. in the dish or if it is highly seasoned already from the market you bought it at. In MY case, I bought beautiful-in-appearance (the annato color) fresh chorizo from my local Mexican market. But the finished mixture was quite bland even with salt because the chorizo was barely seasoned. That said, my Mexican market had two varieties of chorizo - one presumably "regular" and the other labeled "spicy". Next time I'll buy the spicy AND taste it ahead of cooking the rest of the ingredients. Lesson learned. Really wanted and expected to like this after the other reviews, but like many things in cooking the result will depend heavily on your ingredients. So taste before you cook, and adjust accordingly.

  • TrishaCP on July 29, 2012

    These are a breeze to make and really delicious. I used a high quality Colombian chorizo from a local butcher, a bit less than the recipe called for but sufficient to flavor it. I also used half yellow potatoes and half purple (since that's what I had on hand)- really pretty colors from those choices.

  • Breadcrumbs on May 06, 2012

    p. 189 Outstanding! I love it when a recipe sounds delicious and still manages to exceed your expectations. This was a runaway hit for us! LOVED the flavour and texture the grated potato brought to the mix. Likewise we thought the mushrooms were a fantastic addition as they were a surprise element. I used king oysters so they had that meaty texture that folks loved. The chorizo is definitely the star of this dish so it pays to have excellent quality sausage. I purchased mine at Segovia and they were ridiculously good, perfectly seasoned. We just couldn’t stop eating these despite having a wide variety of other dishes to choose from. Amazing! Photos here: http://chowhound.chow.com/topics/846317#7322322

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