Chorizo Tacos Dorados
Chorizo Tacos Dorados
Ingredients
For the Chorizo and Potato Filling
- 1 pound chorizo, about 4-5 links, removed from casing
- 4 red potatoes, small to medium
- 1 tablespoon sea salt, plus more, as needed
- 1/4 cup water
For the Avocado-Cilantro Sauce
- 1 ripe avocado
- 1 bunch cilantro
- 2 garlic cloves, peeled
- 1 lime
- 1 teaspoon yellow seasoning
- 1/2 teaspoon sea salt, or to taste
- 1/4 cup water
For Assembling and Serving
- 2 cups avocado oil, or other cooking oil, for frying
- 10 corn tortillas, approximately 8-10
- 1/2 head iceberg lettuce, shredded
- 1 cup sour cream, generous amount
- 1/2 cup Cotija cheese, or similar crumbly white cheese, generous amount
Instructions
- 1
Remove the chorizo from its casing by slitting the casing with a knife and squeezing the meat directly into a large pan over medium heat.
⏱️ 2 min
- 2
Break up the chorizo meat with a wooden spoon and cook, stirring occasionally, until it is browned and crumbled.
⏱️ 8 min
- 3
Add 1/4 cup of water to the cooked chorizo. Cover the pan and allow it to simmer.
⏱️ 5 min
- 4
Remove the lid and continue to cook, stirring, until the water has evaporated and the chorizo is well browned and slightly crispy. Set aside.
⏱️ 7 min
- 5
In a separate pot, add the 4 small to medium red potatoes. Cover them with water and add 1 tablespoon of sea salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork.
⏱️ 15 min
- 6
Remove the cooked potatoes from the pot and place them in a large mixing bowl. Mash them thoroughly with a fork or potato masher.
⏱️ 3 min
- 7
Add a generous portion of the cooked chorizo to the mashed potatoes. Mix well with a wooden spoon until the chorizo and potatoes are uniformly combined.
⏱️ 3 min
- 8
Cut the ripe avocado in half, remove the pit, and scoop the flesh into a blender.
⏱️ 1 min
- 9
Add the bunch of cilantro and the 2 peeled garlic cloves to the blender.
⏱️ 1 min
- 10
Squeeze the juice from half of the lime into the blender, then add the other half of the lime directly into the blender.
⏱️ 1 min
- 11
Add the 1 teaspoon of yellow seasoning and 1/2 teaspoon of sea salt to the blender.
⏱️ 1 min
- 12
Pour 1/4 cup of water into the blender. Secure the lid and blend on high until the sauce is smooth and creamy. Pour the sauce into a serving bowl.
⏱️ 3 min
- 13
Shred the half head of iceberg lettuce. Place it in a colander, then transfer it to a serving bowl.
⏱️ 3 min
- 14
Heat a cast iron skillet (or other frying pan) with 2 cups of avocado oil (or other cooking oil) over medium-high heat.
⏱️ 5 min
- 15
Briefly warm corn tortillas in a separate dry pan or microwave to make them pliable.
⏱️ 2 min
- 16
Place a warmed corn tortilla on a cutting board. Spoon a generous amount of the chorizo and potato filling onto the center of the tortilla.
⏱️ 5 min
- 17
Tightly roll the tortilla around the filling to form a taquito shape.
⏱️ 5 min
- 18
Carefully place the rolled taquitos, seam-side down, into the hot oil. Fry the taquitos until they are golden brown and crispy on all sides, turning with tongs as needed to ensure even cooking.
⏱️ 10 min
- 19
Remove the fried taquitos from the oil and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 20
Arrange the hot, crispy tacos dorados on a serving plate. Drizzle a generous amount of sour cream over the tacos.
⏱️ 2 min
- 21
Crumble a generous amount of Cotija cheese (or similar white crumbly cheese) over the sour cream. Top with the shredded iceberg lettuce.
⏱️ 1 min
- 22
Spoon a generous amount of the blended avocado-cilantro sauce over the lettuce and cheese. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chorizo Tacos Dorados
For the Chorizo and Potato Filling
- 1 pound chorizo, about 4-5 links, removed from casing
- 4 red potatoes, small to medium
- 1 tablespoon sea salt, plus more, as needed
- 1/4 cup water
For the Avocado-Cilantro Sauce
- 1 ripe avocado
- 1 bunch cilantro
- 2 garlic cloves, peeled
- 1 lime
- 1 teaspoon yellow seasoning
- 1/2 teaspoon sea salt, or to taste
- 1/4 cup water
For Assembling and Serving
- 2 cups avocado oil, or other cooking oil, for frying
- 10 corn tortillas, approximately 8-10
- 1/2 head iceberg lettuce, shredded
- 1 cup sour cream, generous amount
- 1/2 cup Cotija cheese, or similar crumbly white cheese, generous amount
Instructions
- 1
Remove the chorizo from its casing by slitting the casing with a knife and squeezing the meat directly into a large pan over medium heat.
⏱️ 2 min - 2
Break up the chorizo meat with a wooden spoon and cook, stirring occasionally, until it is browned and crumbled.
⏱️ 8 min - 3
Add 1/4 cup of water to the cooked chorizo. Cover the pan and allow it to simmer.
⏱️ 5 min - 4
Remove the lid and continue to cook, stirring, until the water has evaporated and the chorizo is well browned and slightly crispy. Set aside.
⏱️ 7 min - 5
In a separate pot, add the 4 small to medium red potatoes. Cover them with water and add 1 tablespoon of sea salt. Bring to a boil and cook until the potatoes are tender when pierced with a fork.
⏱️ 15 min - 6
Remove the cooked potatoes from the pot and place them in a large mixing bowl. Mash them thoroughly with a fork or potato masher.
⏱️ 3 min - 7
Add a generous portion of the cooked chorizo to the mashed potatoes. Mix well with a wooden spoon until the chorizo and potatoes are uniformly combined.
⏱️ 3 min - 8
Cut the ripe avocado in half, remove the pit, and scoop the flesh into a blender.
⏱️ 1 min - 9
Add the bunch of cilantro and the 2 peeled garlic cloves to the blender.
⏱️ 1 min - 10
Squeeze the juice from half of the lime into the blender, then add the other half of the lime directly into the blender.
⏱️ 1 min - 11
Add the 1 teaspoon of yellow seasoning and 1/2 teaspoon of sea salt to the blender.
⏱️ 1 min - 12
Pour 1/4 cup of water into the blender. Secure the lid and blend on high until the sauce is smooth and creamy. Pour the sauce into a serving bowl.
⏱️ 3 min - 13
Shred the half head of iceberg lettuce. Place it in a colander, then transfer it to a serving bowl.
⏱️ 3 min - 14
Heat a cast iron skillet (or other frying pan) with 2 cups of avocado oil (or other cooking oil) over medium-high heat.
⏱️ 5 min - 15
Briefly warm corn tortillas in a separate dry pan or microwave to make them pliable.
⏱️ 2 min - 16
Place a warmed corn tortilla on a cutting board. Spoon a generous amount of the chorizo and potato filling onto the center of the tortilla.
⏱️ 5 min - 17
Tightly roll the tortilla around the filling to form a taquito shape.
⏱️ 5 min - 18
Carefully place the rolled taquitos, seam-side down, into the hot oil. Fry the taquitos until they are golden brown and crispy on all sides, turning with tongs as needed to ensure even cooking.
⏱️ 10 min - 19
Remove the fried taquitos from the oil and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 20
Arrange the hot, crispy tacos dorados on a serving plate. Drizzle a generous amount of sour cream over the tacos.
⏱️ 2 min - 21
Crumble a generous amount of Cotija cheese (or similar white crumbly cheese) over the sour cream. Top with the shredded iceberg lettuce.
⏱️ 1 min - 22
Spoon a generous amount of the blended avocado-cilantro sauce over the lettuce and cheese. Serve immediately.
⏱️ 1 min