Chorizo Potato Puffy Tacos made with spicy chorizo, seasoned potatoes and peppers, creamy avocado-tomatillo crema, and cotija cheese all on a puffy taco.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dinner
Cuisine: Mexican
Servings: 8
Author: Melissa Stadler, Modern Honey
Ingredients
1-2TablespoonsCanola Oil
3Red Potatoesdiced into small bite-size pieces (or use Green Giant Backyard Grilled Potatoes)
3/4cupcrumbled Cotijawhite Mexican cheese or queso fresco cheese (3 oz)
Cilantro Leaves
Instructions
The puffy tacos can be baked, pan-fried in a small amount of oil, or fried in oil. If you desire to bake the puffy tacos, heat oven to 350 degrees.
You may use Green Giant Backyard Grilled Potatoes or if you can't find them, make the seasoned potatoes from scratch. In a large skillet, add oil and heat over medium-high heat. Add diced potatoes and cook, stirring often for 12 minutes. Add onions and pepper and continue to cook for 2-3 minutes. Add chorizo and cook for 8 to 10 minutes or until thoroughly cooked, stirring occasionally.
For full instructions and entire recipe, click here.