Crisp chorizo and mashed potatoes hit a hot skillet, then stuff into warm tortillas with sour cream, cilantro, and salsa
Ingredients
Ingredients
- 1/2 pound Casa M Chorizo Rojo
- 1/2 pound potatoes
- 1 Tablespoon avocado oil
- **PULLING IT ALL TOGETHER:**
- 9 flour tortillas, taco sized, toasted over a gas flame or lightly toasted in an oven
- sour cream
- cilantro leaves
- salsa roja
- salsa verde
Method
-
01
Boil potatoes until just beyond fork-tender
18 minNot falling apart but not al dente.
-
02
Drain and cool potatoes until handleable
10 minYou want them cool enough to handle but still warm, which makes them easier to mash and gives you better texture in the skillet. If they're stone cold, they won't break down the same way when you hit them with the chorizo fat.
-
03
Mash potatoes and mix with chorizo by hand
5 minRough mash, combine thoroughly.
-
04
Heat skillet with avocado oil until shimmering
3 minGet that oil moving and shimmering across the whole pan — that's when you know it's hot enough to render the chorizo properly and get everything crispy, not steamed.
-
05
Cook chorizo-potato mixture first side until crusty
7 minSpread evenly, don't touch until browned.
-
06
Flip and cook second side until crusty
6 minDoesn't need to flip in one piece.
-
07
Toast tortillas over gas flame or in oven
4 minCan be done while second side cooks.
-
08
Assemble tacos with sour cream, filling, toppings
5 minSour cream base, then chorizo-potato, cilantro, salsa.
From Mike's Notebook
Boil potatoes just past fork-tender—they'll finish cooking and firm up again when they hit the hot skillet.
Mash the potatoes rough, not smooth; lumps hold structure better and give you texture when they crust.
Sour cream on the tortilla first prevents soggy tacos by creating a moisture barrier before the hot filling lands.