Chorizo
Toluca-style red chorizo crumbled and fried with golden potatoes until the fat runs brick-red and the edges crisp — the classic taquería guisado. A quick árbol-tomatillo salsa brings the heat.
- Time
- 25 min
- Heat
- Yield
- 12 tacos
- Region
- Toluca
Ingredients
Chorizo con papas
Salsa taquera
To build
Per-100g nutrition (7 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Yukon Gold potatoes, small dice | 145 | 2.4 g | 8.1 g | 16.9 g |
| White onion, diced | 29 | 1.2 g | 0 g | 7.1 g |
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Tomatillos, husked | 32 | 1 g | 1 g | 5.8 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Cilantro, chopped | 23 | 2.1 g | 0.5 g | 3.7 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Toast the chiles de árbol on a dry comal until darkened, then simmer with the tomatillos and garlic until soft, and blend with salt into a fiery salsa taquera.
Fry the diced potatoes in the oil over medium-high, tossing now and then, until golden and tender, about 10 minutes.
Push the potatoes aside, crumble in the chorizo, and let it render and crisp, breaking it up as the fat stains everything red, about 8 minutes.
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Stir in the onion and fold potatoes and chorizo together until the onion softens, a minute or two more.
Warm the tortillas on the comal until soft and lightly blistered.
Fill each tortilla with chorizo con papas, spoon over the salsa de árbol, and finish with cilantro and lime.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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