This filling is inspired by the popular Mexican papas con chorizo, a combination of potatoes and chorizo. Make sure to get fresh uncooked chorizo, which is sold loose or in links.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 |
Ingredients
- 2 medium red-skinned potatoes, cut into 1-inch chunks
- Kosher salt
- 2 tablespoons vegetable oil
- 1 medium yellow squash, diced
- Freshly ground pepper
- 8 ounces fresh chorizo or other spicy sausage, casings removed
- 2 medium tomatoes, diced
- 1 scallion, minced
- 1 jalapeno pepper, minced (remove seeds for less heat)
- 1/3 cup fresh cilantro, chopped
- 8 corn tortillas
- 1/4 cup crumbled cotija or feta cheese
- Sour cream and/or guacamole, for serving (optional)
Instructions
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts
| Calories | 475 |
| Total Fat | 32 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 58 milligrams |
| Sodium | 855 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 2 grams |
| Protein | 19 grams |
Reviews
Wow! Loved everything about these tacos. Heated my white corn tortillas on my electric griddle. Can do 5 or 6 at a time. Might increase the squash next time (I think mine was closer to small than medium). The fresh salsa/pico was amazing…just the right burst of flavor and freshness. Looking forward to making these again…very soon!
ole………When we were little, My Father has made our tacos Chorizo con papas.
unforgettable. still make them till this day. Sometimes we fry them and add guacamole.
unforgettable. still make them till this day. Sometimes we fry them and add guacamole.
Delicious! When I make this again I will decrease the potatoes and increase the chorizo.
Yummy and easy! Of course, we’ve not met a chorizo recipe we didn’t like. I couldn’t find cojita cheese, so I used shredded cheddar. I’m sure the cojita would have been better (or quesa fresco!.
Next time I will use flour tortillas (the corn just fell apart, and I think I will add diced onion to the squash.
Next time I will use flour tortillas (the corn just fell apart, and I think I will add diced onion to the squash.
I have the most picky family who does not like when I make new things, but I have finally found something they all enjoy from husband to kids alike! This dish is quick and easy and a great way to “sneak” in the veggies. The kids call it “potato tacos” and although it sounds like some crazy exotic dish, it is music to my ears to hear them ask for something other then chicken nuggets!
Where has this recipe been all my life? My family loves, loves, loves it when I make this. (They do prefer flour tortillas to the corn.) The addition of yellow squash is fabulous. What a great way to add another vegetable to dinner.
Amazing dinner. Fast with great flavors! Love the combination of chorizo, potatoes, and squash.
This recipe was a waste of time for me. I can’t completely fault the recipe on its own because I think a large part of the problem was poor ingredients. Living in Alaska, it’s very hard to find good chorizo. Anything I’ve tried to cook with the chorizo we can get up here comes out pretty gross. Too spicy for my taste with fresh jalapenos but again, I should have known better. Just not a recipe for my taste! Fun to try though. Like the idea of potatoes in tacos – saving grace for me!
You will not regret making these. So easy so spicy and delicious. A winner!
I actually made these tacos a few weeks ago after seeing them in the Food Network Magazine. We loved them so much we wanted to make them again but I misplaced my magazine. I searched here and they popped right up…
One ingredient that is missing in the online recipe (vs. the Magazine version) is jarred red peppers. Those red peppers made the salsa portion of this recipe something really special. I don’t know what happened in translation but everyone should definitely add a tiny jar of roasted red peppers to the salsa.