Ingredients
Equipment
Method
Cook the chorizo-potato filling
- Cook the chorizo in a large skillet until browned, breaking it apart as it cooks. Continue until the crumbles look evenly cooked.
- Add the cooked russet potatoes, diced onion, minced garlic, and minced jalapeño to the skillet. Cook for 3-4 minutes until everything is combined and heated through.
- Season the filling with salt and pepper to taste. Stir so the seasoning distributes evenly.
Warm tortillas and roll
- Warm each corn tortilla in a dry skillet to make them pliable. Heat just until flexible and easy to roll.
- Fill each tortilla with 2 tablespoons of the chorizo-potato mixture and roll tightly. Place seam-side down as you assemble.
Fry until crisp and assemble
- Heat oil to 350°F in a deep skillet. Use enough oil to shallow-fry the rolled tacos and maintain the temperature.
- Fry the rolled tacos seam-side down for 2-3 minutes. Cook until the bottoms are golden brown.
- Flip the tacos and fry for an additional 2-3 minutes until both sides are crisp and golden brown. The crust should look evenly browned.
- Drain the fried tacos on paper towels. Remove excess oil while they stay crisp.
- Arrange the tacos on a platter and top with shredded cabbage, sour cream, and salsa roja. Finish with fresh cilantro as garnish.
- Serve immediately with lime wedges. Add lime juice to taste right before eating.
Notes
Pro tip: keep tortillas warm and covered as you roll so they don’t crack during filling. Store leftovers in an airtight container in the refrigerator for up to 3 days, but re-crisping works best when fried briefly again in hot oil (they soften in storage). Freezing: freeze fried tacos in a single layer, then re-fry from frozen for best texture. If you want a lighter option, use chicken chorizo or a lower-fat chorizo and fry in a smaller amount of oil in a deep skillet.