Papa con Chorizo Veg
Creamy potatoes crisped in the stained, spiced fat of soy chorizo — the Guanajuato lunch-counter standard, fully vegetarian and no less satisfying. Mash a few cubes into the pan so every taco gets crackly edges and soft middles.
- Time
- 35 min
- Heat
- Yield
- 10 tacos
- Region
- Guanajuato
Ingredients
Filling
To build
Per-100g nutrition (7 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Salsa verde | 31 | 0 g | 0 g | 6.3 g |
| Crema mexicana | 286 | 0 g | 28.6 g | 3.6 g |
| Queso fresco, crumbled | 298 | 18.9 g | 23.4 g | 3 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
Cover the diced potatoes with salted water, bring to a boil, and simmer until just tender at the tip of a knife.
Drain the potatoes well and let them steam dry in the colander for a couple of minutes.
Fry the soy chorizo in oil over medium heat, breaking it up, until it darkens and smells toasty.
- Advertisementslot: recipe-midsteps
Push the chorizo aside, add the onion, and cook until soft in the spiced fat.
Add the potatoes and cook undisturbed in patches so they crisp, mashing a few cubes into the mixture; season with salt.
Warm the tortillas on a comal, fill with papa con chorizo, and top with salsa verde, crema, queso fresco, and cilantro.
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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