Fried Potato & Chorizo Tacos
By Karina Garcia
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
- Difficulty
- Hard
Ingredients
- 1 lb chorizo
- 4 medium russet potatoes, peeled and chopped
- 1 ½ cups shredded melting cheese (such as Oaxaca or mozzarella)
- 12 corn tortillas
- Sour cream, for topping
- Salsa of choice, for topping
- Queso cotija, crumbled, for topping
- Oil (enough to fill an aluminum tray for frying)
- 1 tsp garlic powder
- 1 tsp onion powder
Directions
- Preheat your Blackstone griddle. Place an aluminum tray filled with oil directly on the griddle to start heating.
- Meanwhile, cook the peeled and chopped potatoes in boiling water until fork-tender. Drain and set aside.
- On the griddle, cook the chorizo until fully browned, seasoning it with garlic powder and onion powder as it cooks. Remove from heat and set aside.
- Mash the cooked potatoes, then combine with the chorizo and shredded cheese until well mixed.
- Lightly warm the corn tortillas on the griddle until soft and pliable.
- Fill each tortilla with the potato–chorizo–cheese mixture, fold into tacos, and press gently to seal.
- Carefully place the tacos into the hot oil tray on the griddle. Fry until golden brown and crispy, turning as needed.
- Remove from the oil and place on paper towels to drain excess grease.
- Top each taco with sour cream, your favorite salsa, and a sprinkle of crumbled queso cotija.
