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Crunchy Chorizo Potato Tacos

Crunchy Chorizo Potato Tacos

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30 Min
10
Servings
16
ingredients

Crunchy Chorizo Potato Tacos are a perfectly seasoned blend of Pork Chorizo, Chihuahua® Cheese, and potatoes fried inside extra-crunchy corn taco shells. Supremo® Sour Cream and Queso Fresco Cheese from V&V Supremo® complete this authentic dish!

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Ingredients

6 Steps to complete

  • 1
    Over a small bowl; crumble Queso Fresco Cheese. Cover and refrigerate until needed.
  • 2
    Preheat a skillet for 2 minutes over medium heat. Remove the plastic casing from Chorizo and cook for 2 minutes, crumbling with a spoon while cooking. Make a space in the center of the skillet. Add onions, garlic, potato, salt, and pepper to the middle of the skillet. Cover and continue to cook for 7 to 8 minutes, stirring vegetables occasionally or until potatoes are tender. Mash and mix potatoes with fork to combine with Chorizo.
  • 3
    Remove from heat, add Chihuahua® Cheese, and mix well until combined. Divide chorizo potato mixture into 10 equal portions.
  • 4
    Fill each tortilla with 1 portion Chorizo mixture, fold tortillas over, and seal with a toothpick.
  • 5
    Preheat vegetable oil in a heavy bottom skillet for 2 minutes over medium-high heat. Fry tacos in batches for 2 to 3 minutes on each side or until tortillas are crisp and golden. Transfer tacos to a tray lined with paper towel. After tacos are cool enough to handle, remove tooth picks.
  • 6
    Place Crunchy Chorizo Potato Tacos on a plate or serving platter. Drizzle with Sour Cream, top with crumbled Queso Fresco Cheese, and garnish with chopped cilantro. Serve & enjoy!
Over a small bowl; crumble Queso Fresco Cheese. Cover and refrigerate until needed.; Preheat a skillet for 2 minutes over medium heat. Remove the plastic casing from Chorizo and cook for 2 minutes, crumbling with a spoon while cooking. Make a space in the center of the skillet. Add onions, garlic, potato, salt, and pepper to the middle of the skillet. Cover and continue to cook for 7 to 8 minutes, stirring vegetables occasionally or until potatoes are tender. Mash and mix potatoes with fork to combine with Chorizo.; Remove from heat, add Chihuahua® Cheese, and mix well until combined. Divide chorizo potato mixture into 10 equal portions.; Fill each tortilla with 1 portion Chorizo mixture, fold tortillas over, and seal with a toothpick.; Preheat vegetable oil in a heavy bottom skillet for 2 minutes over medium-high heat. Fry tacos in batches for 2 to 3 minutes on each side or until tortillas are crisp and golden. Transfer tacos to a tray lined with paper towel. After tacos are cool enough to handle, remove tooth picks.; Place Crunchy Chorizo Potato Tacos on a plate or serving platter. Drizzle with Sour Cream, top with crumbled Queso Fresco Cheese, and garnish with chopped cilantro. Serve & enjoy!

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