Chorizo and potato tacos

Thomasina Miers authentic Mexican tacos get a smoky flavour with a roast chipotle salsa
By Thomasina Miers
Chorizo and potato tacos
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes for soaking
  • Prep Time: 10 minutes
  • Effort: easy


  • 350 g potatoes
  • splash vegetable oil
  • 200 g chorizo sausages, chopped
  • 1/2 medium onion, finely chopped
  • small bunch thyme leaves, shredded
  • 2 garlic cloves, chopped

For the salsa

  • 3 plum tomatoes
  • 2 garlic cloves, peeled
  • 1/2 small onion, sliced
  • 1 chipotle dried chilli, stems removed, covered in boiling water and soaked for 20 mins
  • handful coriander, chopped
  • 1/2 lime, juiced

To serve

  • 8 small corn tortillas

Tips and Suggestions

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1. Cook the potatoes until tender, leave to cool a little and then dice.

2. Heat the oil in a large, heavy-based frying pan and fry the chorizo until it starts to exude fat.

3. Add the onions, thyme and salt, cook until soft then add the garlic.

4. Cook for a few minutes before stirring in the potato. Turn up the heat and fry for another 5 minutes. Season with salt and pepper.

For the salsa

5. Heat a large, heavy-based frying pan over a high heat, place the tomatoes, garlic and onion in the dry pan and roast until they are blackened, blistered and soft. The tomatoes will take a little longer so remove the garlic and onion after 5-10 minutes.

6. Blend the vegetables with the dried chipotle chilli and coriander. Season to taste with the lime juice and salt.

For more Mexican-inspired recipes, see our Central American favourites

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