Crispy potato and chorizo tacos from Serious Eats

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Notes about this recipe

  • Wlow on June 01, 2023

    Great! Not enough tortillas so used pitas, ate as side with rice and shredded sautéed zucchini, etc. SoyRizo from Trader Joe’s. G not home so didn’t try.

  • aeader on October 17, 2020

    Fantastic - will definitely make again. Used fresh pork chorizo but reviews on SE raved about vegan chorizo so we plan to try that next time. I cooked the chorizo as closely as possible to the instructions but it did still have some liquid in it so I'll try cooking further next time. Get the oil really hot before adding the potatoes or they won't get a nice crispy crust on the outside.

  • Rutabaga on March 18, 2016

    These tacos are a nice change of pace. I used Field Roast brand vegan "chorizo", which worked very well here. It cooks quickly, and can easily be added into the pan with the potato a couple of minutes prior to serving. The crunchy chorizo contrasts nicely with the crisp and creamy potatoes. We also topped with feta cheese. If you boil the cubed potato in advance, then the dish comes together in 15-20 minutes.

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