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Chorizo Potato Tacos

Chorizo Potato Tacos

These chorizo potato tacos feature an easy homemade chorizo mix made from ground pork and several spices. The chorizo is cooked with potatoes and onion, served on soft corn tortillas and topped with tomatillo salsa.
Yield: makes 16 tacos
Prep Time: 15 mins
Cook Time: 20 mins
Inactive Time: 8 hrs
Course: Main Course
Cuisine: Mexican
Keyword: chorizo potatoes, chorizo tacos, potato tacos
Servings: 6
Author: Maryanne Cabrera


Chorizo Mix:

  • 1 pound extra lean ground pork* (93% lean, 7% fat)
  • 1 tsp kosher salt
  • 1 Tablespoon ancho chile powder
  • 1 ¼ tsp garlic powder (granulated garlic)
  • ½ tsp ground cumin
  • ½ tsp chipotle powder
  • ½ tsp smoked paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground black pepper
  • ¼ tsp dried oregano
  • 1 Tablespoon apple cider vinegar

Potato Onion Filling:

  • 1 pound small boiling potatoes, such as petite gold or baby reds
  • 1 cup chopped yellow onion
  • pinch kosher salt


  • 4 Tablespoons grapeseed oil, or vegetable oil
  • La Banderita corn tortillas
  • tomatilla salsa, homemade or store-bought
  • finely chopped white onion
  • chopped parsley
  • crumbled cotija cheese


Chorizo Mix:

  • Place ground pork in a large bowl. In a separate small bowl, whisk together salt, ancho chile powder, garlic powder, ground cumin, ground coriander, smoked paprika, black pepper, chipotle powder, and dried oregano. 
  • Add spice mixture and apple cider vinegar to ground pork. Knead together until thoroughly combined. Cover with plastic wrap and let mixture chill in the fridge overnight.


  • Halve and quarter the baby potatoes. Boil in salted water for 8-10 minutes until just tender. Drain and set aside.

Cooking Filling:

  • In a large skillet, heat up 1 ½ tablespoons of oil. Add half of chorizo mix and cook over medium-low heat. Stir and break up large clumps of meat. Cook until browned, about 6-8 minutes. Remove from pan.
  • Add another 1 ½ tablespoon oil and cook remaining half of chorizo mix. Remove meat from pan, leaving behind as much oil/fat in pan.
  • Over medium heat, warm up remaining tablespoon of oil. Add onions and potatoes. Cook until onions are translucent, about 8 minutes. Stir contents often to prevent potatoes from sticking to pan. Season with kosher salt.
  • Add in cooked chorizo. Stir to combine and heat for 2-3 minutes until chorizo is hot. 

Taco Assembly:

  • Heat a large skillet over medium heat. Place 2-3 La Banderita tortillas in hot skillet and cook for about 15-20 seconds on each side. Transfer warm tortillas to a plate lined with a clean dish towel. Keep tortillas covered with towel. Repeat with remaining tortillas.
  • Spoon chorizo potato filling into warm tortilla. Top with tomatillo salsa, chopped onion, chopped parsley, and crumbled cotija cheese. Enjoy immediately. 


  • Regular ground pork (usually labeled simply as "ground pork") found at supermarkets will generally have between 12-15% fat. Lean ground pork will have fat between 10-12% fat. Super-lean (or extra-lean) will have 10% or less fat. You can also grind pork at home using pork shoulder.
  • Higher fat content will result with moist, juicier meat. 
  • If using store-bought Mexican chorizo, remove from casing. 
  • If baby potatoes are on the smaller size, simply halve.