Fresh-Chorizo-and-Potato Tacos


Except for its Velveeta-y chile con queso, San Francisco's Tacolicious prizes local ingredients—both at its Ferry Plaza stand and at its restaurant. Slideshow:  More Tasty Tacos 

Fresh-Chorizo-and-Potato Tacos
Corn tortillas are the best choice for a gluten-free taco. Photo: © Con Poulos
Total Time:
50 mins
12 tacos


  • 2 pounds Yukon Gold potatoes

  • 1 1/2 pounds ground pork

  • 1 tablespoon kosher salt

  • 1 tablespoon minced garlic

  • 1 tablespoon sweet paprika

  • 2 tablespoons chopped chipotles in adobo

  • 1/2 teaspoon ground coriander

  • 1 teaspoon dried oregano, crumbled

  • 2 tablespoons cider vinegar

  • 1/4 cup vegetable oil

  • 12 corn tortillas, warmed

  • Tomato salsa, chopped white onion, cilantro and lime wedges, for serving


  1. In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.

  2. In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.

  3. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.

  4. Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.

Suggested Pairing

Plummy, peppery Zinfandel.

Related Articles