Tacos (4) Dorados De Papa & Chorizo Recipe
Potatoes, chorizo, shredded lettuce, salsa verde, sour cream, queso fresco and avocado. Served with refried beans and rice.
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Ingredients
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Tacos Filling
Sides
Taco Shells
Method
Prepare the Filling
- 1
Cook the Potatoes
Peel and dice the potatoes into small cubes. Boil in salted water for about 10-15 minutes or until tender. Drain and set aside.
- 2
Cook the Chorizo
In a skillet over medium heat, add the chorizo. Cook for about 5-7 minutes, breaking it apart with a spatula until fully cooked and browned. Drain excess fat if necessary.
- 3
Prepare the Taco Shells
- 4
Heat the Oil
In a deep skillet, heat the oil over medium-high heat until hot but not smoking.
- 5
Fry the Tortillas
Carefully add one tortilla at a time to the hot oil. Fry for about 30 seconds on each side until golden and crispy. Remove and drain on paper towels. Repeat with remaining tortillas.
Assemble the Tacos
- 6
Fill the Tacos
Take a crispy taco shell and fill it with the chorizo and potato mixture. Top with shredded lettuce, a generous drizzle of salsa verde, a dollop of sour cream, crumbled queso fresco, and slices of avocado.
Prepare the Sides
- 7
Heat Refried Beans
In a small saucepan, heat the refried beans over medium heat until warmed through, stirring occasionally.
- 8
Cook Rice
Prepare rice according to package instructions, typically boiling in water until tender.
