Chorizo And Potato Tacos Fried

So you’re craving something crispy, spicy, and deeply comforting but also don’t feel like washing 47 dishes afterward? Same. Enter fried chorizo and potato tacos: crunchy on the outside, gloriously messy on the inside, and basically impossible to eat politely. These tacos don’t care about your diet plans or your clean shirt. They just want to make you happy. And honestly? They will.

Why This Recipe Is Awesome

First of all, chorizo + potatoes = soulmate energy. The spicy, fatty chorizo perfumes the potatoes so thoroughly that they become tiny flavor sponges of joy. Then you stuff that goodness into tortillas and fry them until crispy? Rude. In the best way.

Second, this recipe is shockingly forgiving. Burn something slightly? Still good. Overfill a taco and it explodes? Congrats, that’s a chef’s snack. It’s also budget-friendly, crowd-pleasing, and perfect for lazy weekends or “I need comfort food now” weeknights.

And finally, these tacos are customizable. Mild, spicy, cheesy, extra crispy do what you want. These tacos won’t judge you. IMO, that’s real friendship.

Ingredients You’ll Need

Keep it simple. No fancy stuff. Just vibes.

Mexican chorizo – The raw, crumbly kind. Pork is classic, but beef works too.
Potatoes – Russet or Yukon Gold. Basically, whatever’s rolling around in your pantry.
Corn tortillas – Small ones. They fry better and don’t flop like sad pancakes.
Neutral oil – Vegetable or canola oil for frying. Olive oil would be… dramatic here.
Salt – Because food without salt is just punishment.
Optional but highly encouraged toppings:
- Shredded lettuce
- Diced onion
- Fresh cilantro
- Salsa (red, green, whatever speaks to you)
- Sour cream or crema
- Lime wedges

Step-by-Step Instructions

Prep the potatoes.
Peel them if you want (or don’t rebellion is allowed), then dice them small. Small pieces cook faster and get cozy with the chorizo. Rinse them quickly to remove excess starch, then pat dry. Water and hot oil are not friends.
Cook the chorizo.
Heat a skillet over medium heat and add the chorizo. Break it up with a spoon and let it cook until it releases its glorious red oil. No need to add extra oil here chorizo’s got you covered.
Add the potatoes.
Toss the diced potatoes straight into the chorizo pan. Stir to coat every piece in that spicy goodness. Cover and cook for about 10–12 minutes, stirring occasionally, until the potatoes are tender and lightly crispy. Season with salt and taste like a responsible adult.
Warm the tortillas.
Heat another skillet or comal and warm the tortillas briefly. This makes them flexible and less likely to crack when folded. Skip this step and your tacos will betray you later.
Fill and fold.
Spoon the chorizo-potato mixture into each tortilla. Don’t overfill this is not a trust exercise. Fold them gently in half.
Fry until crispy.
Heat oil in a pan over medium heat. Fry the tacos in batches, seam-side down first, until golden and crisp on both sides. This takes about 2–3 minutes per side. Drain on paper towels.
Top and devour.
Load them up with your favorite toppings. Add a squeeze of lime. Take a bite. Moment of silence. Then go back for more.

Common Mistakes to Avoid

Overfilling the tacos.
I get it you’re excited. But too much filling leads to taco blowouts, and no one needs that kind of stress.
Skipping the tortilla-warming step.
Cold tortillas crack. Warm tortillas cooperate. Choose peace.
Cooking on super-high heat.
Burnt outside + raw inside = sadness. Medium heat is your friend here.
Not draining excess oil.
Greasy tacos happen, but soggy tacos are just wrong. Let them drain for a minute.

Alternatives & Substitutions

No chorizo?
You can use breakfast sausage with a little paprika and chili powder. Is it the same? No. Is it still tasty? Absolutely.
Vegetarian vibes?
Swap chorizo for soy chorizo or mushrooms with smoked paprika. Add extra seasoning potatoes need encouragement.
Flour tortillas instead of corn?
You can, but corn gets crispier and feels more authentic. Flour tacos tend to get chewy. Your call.
Air fryer option?
Brush the tacos lightly with oil and air fry at 375°F (190°C) for about 6–8 minutes, flipping once. Not traditional, but surprisingly solid.

FAQ (Frequently Asked Questions)

Can I make the filling ahead of time?
Yes, and you should. The flavors get even better after a night in the fridge. Fry the tacos fresh, though crispy is non-negotiable.

Do I really need to fry them?
Need? No. Should? Yes. This is what turns them from “nice” to “wow, who made these?”

What’s the best salsa for these tacos?
Something bright and acidic. Green salsa is elite here, but red salsa works too. Use what you love.

Can I freeze them?
The filling freezes great. Fully assembled fried tacos? Not so much. Fresh is best, FYI.

Why are my tacos opening while frying?
Probably overfilled or not fried seam-side down first. Start with the seam this is taco physics.

Are these super spicy?
Depends on your chorizo. If spice scares you, choose a mild one and go heavy on cooling toppings.

Final Thoughts

Fried chorizo and potato tacos are one of those recipes that feel way more impressive than the effort required. They’re crunchy, spicy, comforting, and dangerously snackable. Perfect for feeding friends, family, or just yourself standing at the stove at 10 p.m.

So yeah go make these. Make them messy. Make extra. And when someone asks for the recipe, smile smugly like the taco genius you are. You’ve earned it.

healthy pasta salad recipes high protein