Chorizo and Potato Tacos with Garlic Crema: A Bold & Satisfying Twist on Taco Night
Looking for a taco recipe that hits all the right flavor notes—smoky, creamy, zesty, and hearty? These Chorizo and Potato Tacos with Garlic Crema are the ultimate crowd-pleaser. Whether you’re spicing up your Taco Tuesday, hosting friends for a weekend dinner, or just craving something deeply satisfying on a weeknight, this dish has your name on it.
The balance of crispy potatoes and spicy Mexican chorizo, wrapped in a warm corn tortilla and topped with a zesty garlic crema, will elevate your taco game in the best way possible. Let’s dive into how to create this flavor bomb in your own kitchen.
Why You’ll Love This Recipe
These tacos are perfect for home cooks who love bold flavors without the fuss. If you appreciate comforting, rustic meals that still deliver on presentation and taste, this one’s for you. It’s a great recipe for:
- Busy weeknights (only ~30 minutes start to finish!)
- Taco bars or potlucks
- Feeding picky eaters (just adjust spice levels)
- Meat lovers and vegetarians alike (swap chorizo, see below!)
Bonus: The garlic crema doubles as a dip or sandwich spread. Make extra—you’ll thank me later.
Ingredients Breakdown
For the Filling:
- 1/2 lb (225g) Mexican chorizo – Spicy, flavorful, and packed with depth. Make sure to remove the casings.
- 2 medium Yukon gold or russet potatoes, diced small – Yukon golds are buttery and crisp up beautifully.
- 1/2 small onion, diced – Adds sweetness and savory depth.
- 1 tbsp olive oil or chorizo fat – Use that rendered fat for max flavor.
- Salt & pepper to taste
For the Garlic Crema:
- 1/2 cup sour cream or Mexican crema – Choose crema for extra authenticity.
- 1–2 cloves garlic, finely grated or minced – Go bold if you’re a garlic lover.
- Juice of 1/2 lime – Brightens the richness.
- Pinch of salt
To Serve:
- 8 small corn tortillas
- Fresh cilantro, chopped
- Diced red onion or pickled onions (optional)
- Lime wedges
Kitchen Equipment Needed
- Medium saucepan or pot (for boiling potatoes)
- Large skillet or cast-iron pan
- Cutting board & sharp knife
- Mixing bowl (for garlic crema)
- Spoon or spatula
- Tongs (for flipping tortillas)
- Grater or microplane (for garlic)
Step-by-Step Instructions
1. Boil the Potatoes
Start by placing your diced potatoes in a pot of salted water. Bring to a boil and cook for 5–6 minutes, until just tender. Drain and set aside. Pro tip: You can do this step ahead of time and refrigerate the potatoes for up to a day.
2. Cook the Chorizo
In a large skillet over medium heat, cook the chorizo, breaking it up as it cooks until browned and slightly crispy. Remove the meat but leave a spoonful of the rendered fat in the pan for the next step. If your chorizo is lean, feel free to add a tablespoon of olive oil.
3. Crisp the Potatoes
Add the diced onions and boiled potatoes to the skillet. Sauté over medium-high heat for 8–10 minutes, stirring occasionally, until the potatoes are golden and crisp. Season with salt and pepper.
4. Combine
Return the cooked chorizo to the pan. Toss everything together and let it cook for another minute or two to meld the flavors.
5. Make the Garlic Crema
In a small bowl, whisk together the sour cream (or crema), garlic, lime juice, and a pinch of salt. Adjust the lime and garlic to your preference. Let it sit for a few minutes for the flavors to develop.
6. Warm the Tortillas
Use a dry skillet or place the tortillas directly over a gas flame to char slightly. Keep them warm by wrapping in a clean kitchen towel.
7. Assemble the Tacos
Spoon the filling onto each tortilla. Top with garlic crema, a sprinkle of fresh cilantro, and a scattering of red or pickled onions. Add a squeeze of lime to finish.
Tips, Swaps, & Variations
- Vegetarian Version: Use soy chorizo, mushrooms, or black beans as a substitute. The crispy potato and crema will still shine.
- Vegan Option: Sub vegan sour cream or cashew crema and use plant-based chorizo.
- Make It Spicier: Add diced jalapeños to the potato mixture or a splash of hot sauce to the crema.
- Extra Crunch: Top with shredded cabbage or crispy tortilla strips.
- Shortcut Alert: Use pre-cooked frozen diced potatoes or hash browns in a pinch—just crisp them straight from the freezer in the pan!
How to Store Leftovers
Have leftovers? Lucky you.
- Filling: Store the chorizo and potato mixture in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
- Crema: Keep in a sealed jar or container in the fridge for up to 5 days. Stir before using.
- Tortillas: Store wrapped in foil or plastic wrap. Reheat in a pan to soften before serving again.
Avoid assembling leftover tacos in advance—always store components separately for best texture and flavor.
What to Serve with Chorizo and Potato Tacos
These tacos are pretty complete on their own, but if you want to round out the meal, here are some tasty pairings:
- Side Dishes:
- Mexican street corn (Elote)
- Grilled vegetables
- Refried beans or black bean salad
- Cilantro-lime rice
- Drinks:
- Classic margarita or mezcal cocktail
- Mexican lager or michelada
- Agua fresca (try tamarind or watermelon)
- Sparkling lime water for a lighter option
Frequently Asked Questions (FAQ)
Can I make the filling ahead of time?
Yes! The chorizo and potato mixture can be made 1–2 days in advance. Store it in the fridge and reheat before assembling your tacos.
What’s the difference between Mexican chorizo and Spanish chorizo?
Mexican chorizo is fresh and spicy, usually made with ground pork and chili. Spanish chorizo is cured and has a firmer texture. Use Mexican chorizo for this recipe to get that rich, crumbly texture.
Can I freeze the filling?
Yes, the filling freezes well. Let it cool completely, then store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
I don’t have corn tortillas. Can I use flour?
Absolutely. While corn tortillas offer an authentic flavor, flour tortillas will still taste delicious.
Final Thoughts
These Chorizo and Potato Tacos with Garlic Crema are a comfort food dream—smoky, creamy, citrusy, and full of texture. They’re the kind of tacos you’ll want to make on repeat, and they’re endlessly adaptable depending on what’s in your fridge or pantry.
