Peel onion and sweet potato and dice into 1/2 inch cubes. Potato, Poblano, and Chorizo Tacos provide a hearty, meat-free meal in just 30 minutes. Mexican versions of chorizo are made from fatty pork, but beef, venison, chicken, kosher, turkey, and even tofu and vegan versions are made. A creamy mashed potato and cheese filling, inside a lightly fried, crunchy corn tortilla shell. Heat oil in a large pan over medium heat. Reduce heat to medium-low, cover, and cook, stirring occasionally until potato is tender, 8 - 9 minutes. I rinsed two medium potatoes, peeled them and diced them into a small dice. Add onion, potato and salt and cook until onion begins to soften, about 2 minutes. POTATO TACO. Keep the potatoes moving so that they don’t burn or stick.

Mexican Chorizo is more widely available here in Houston, Texas and is the kind we’ll be making in this recipe for Chorizo and Potato Tacos! This spicy spud taco bursts with flavor and rivals the It’s the only way. **Note: I used Russet potatoes for this. Cook some potatoes in a skillet with olive oil until crispy, browned and cooked through, about 15 to 20 minutes. Increase heat to medium-high and add chorizo.

Add protein if you’d like, or keep it simple with your choice of toppings. **