CHORIZO TACOS WITH POTATO!!! A SUPER EASY AND DELICIOUS RECIPE!

Is there a better way to celebrate the end of the work week than with margaritas and tacos? I think not! For the last 4 weeks in a row, Adam’s family and I have been partying it up every Friday with this chorizo potato taco recipe. First introduced to us by my sister, this recipe has become a Weiers family favorite and I am not mad about it. If you are looking for an easy Carne taco recipe to whip up for your next taco Tuesday or get together, baby you found it! It’s so easy, juicy, and packed full of flavor your friends will be begging you for the recipe.

Enjoy!

INGREDIENTS:

- Serves 4 People -

- Chorizo Filling -

8 Pork Sausage (If you can’t find chorizo sausage you can use mild or Italian with the Chorizo spices)
1 Spanish Onion - diced
1 medium Sweet Potato - peeled and diced

- Chorizo Spice Mix -

1 TBSP of Ancho Chilli Powder
1 TBSP of Paprika
1/2 TSP of Kosher Salt
1/2 TSP of Garlic Powder
I/2 TSP of Onion Powder
1/2 TSP of Cumin
1/2 TSP of Ground Black Pepper
1/4 TSP of Oregano
1/4 TSP of Thyme
1/4 TSP of Coriander
1/4 TSP of Ground Clove
Pinch of Cinnamon
1 Bay Leaf

- Optional Ingredients and Garnishes -

Tortillas
Hot Sauce
Guacamole
Tomatoes - diced
Jalapeno
Cilantro
Cojita
Red Onion - pickled

DIRECTIONS:

In a large bowl, remove raw pork sausage from casing. If the sausage is not already spiced with chorizo, make and add in the chorizo spice mix. Mix thoroughly and set aside to marinate for 30 minutes.

When ready, in a large skillet add in a handful of sausage, allow to cook on medium heat until the fat starts to render out before adding in your onions. Cook onions until translucent, around 2-3- minutes before adding in the remaining sausage, breaking it apart as it cooks for 5-7 minutes.

When further fat is released from the sausage, add in sweet potato and allow to cook further for 30 or so minutes until the potato is tender and meat is fully cooked. Stir every few minutes to avoid burning and to ensure both the meat and potatoes are being cooked evenly.

Remove from heat and build your taco using tortillas and optional garnishes.

Enjoy!

If you like this recipe or have any comments/questions, feel free to leave them in the comment section below!

PIN THIS POST

CHORIZO SEAFOOD PAELLA

This time last year I was on my way to Barcelona! Last weekend, in memory of one of my top 5 favorite trip I decided to practice my paella skills. For this paella I went with a traditional chorizo sausage and seafood mix. Things to note: I am a huge fan of saffron as I was heavy on my pinch but you do you. Also the shrimp marinade is on the spicy side so if you are not that into spice go easy on the pepper flakes.   If you are planning to make dinner for a large group paella is great! This one was devour in 15 minutes flat! Enjoy!

VIDEO POSTED BELOW

INGREDIENTS

Marinate Shrimp:
1 lbs of shrimp (peeled and cleaned)
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of red pepper flakes
1 teaspoon of garlic powder
1/2 teaspoon of ground coriander

4 Cups of Vegetable Stock
Pinch of salt to taste
Large pinch of saffron (ground)
3 tablespoons of oil
1 Spanish onion (diced)
3 cloves of garlic (grated)
1 cup of wine (split in two)
2 Cups of Paella Rice
1 tablespoon of olive oil
2 Chorizo sausages cut up
1/2 lbs of Mussels
1/4 cup of green peas (steamed)
1/2 lbs of Clams1/4 Cup chopped Italian Parsley

DIRECTIONS:

Clean and peel your shrimp, add oil and spices for marinade and set aside in the fridge. 

In a small pot heat up your vegetable stock and add a pinch of salt to taste (this is the only salt I added to the entire dish) Once boiling add in your ground saffron and let steep until you are ready to use it.

Steam peas and set aside.

In a large paella skillet (or any large flat skillet) add in your oil and fry your diced onion until they become translucent. Make sure they dont burn. Add in your garlic and coat them in the oil. Let them cook for a minute or two before you add in your rice and coat the rice in oil.

When ready mix in half your wine, let that evaporate before adding in all your vegetable stock. Cover and let simmer for 20 minutes.

In a smaller deep skillet add in olive oil to coat the bottom before frying up your chopped chorizo. when they are almost done cooking add in your shrimp and cook until nice and pink.

Remove shrimp and chorizo and add to rice. Leave the greasy bottom and throw in your mussels and clams. Add the remainder of the wine and cover. Let the mussels and clams steam open and the alcohol to evaporate before transferring on top of your paella.

Add your steamed peas and garnish with parsley before you are ready to serve.

ENJOY!

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

PIN THIS POST