Crunchy Tacos Dorados (Chorizo and Potato)

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber and nutrients.

shredded meat

🥗Healthier: lean turkey or chicken

💰Cheaper: ground beef

Lean turkey or chicken is lower in fat.

Boil 2 russet potatoes in cold water until fork tender, scrubbing them beforehand.

Thinly slice purple onions for pickled onions.

In a bowl, mix 1 cup red wine vinegar, a few tablespoons of apple cider vinegar, and honey, whisking in 1/2 cup water and bringing it to a boil.

Add the onions, jalapenos, red pepper flakes, and about 10 peppercorns to the vinegar mix, then let it cool completely and refrigerate.

Once the potatoes are fork tender, peel the skins off while hot, then smash them up.

Add a little salt, black pepper, and a bit of butter to the smashed potatoes and let them sit.

Cook the chorizo in a pan until crispy, about 10 to 15 minutes.

Combine the cooked chorizo with the smashed potatoes and fold it all in.

Dip Guerrero corn tortillas in oil for a few seconds on each side to make them easier to work with, then place them on a rack.

Once the mixture has cooled, add shredded mozzarella cheese to it.

Take a portion of the mixture, press it into a thin layer in the tortilla, and close it up.

Fry the tacos in oil for a couple of minutes on each side until golden brown and crispy.

Assemble the tacos with lettuce, Crema, pickled onions, and Cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens