Mexican · main

Chorizo and Potato Tacos

Chorizo and Potato Tacos reads citrus 5.4, umami 5.1 and sourness 5.0 on Palate's 0–10 flavor X-ray — a Mexican main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.0 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 6.9 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Citrus 5.4 · Umami 5.1 · Sourness 5.0 · Richness 4.8 · Funk & Ferment 4.3 · Salinity 4.1 · Allium 3.7 · Herbaceous 3.1 · Earthy 2.2 · Warm Spice 2.1 · Bitterness 1.9 · Sweetness 1.8 · Smoke 1.2 · Heat 1.1 · Nutty 0.9 · Floral 0.8

What's in it (13)

• pork chorizo — 454 g
• yellow new potatoes — 680 g
• vegetable oil — 41 g
• salt — 5 g
• freshly ground black pepper — 3 g
• white onion — 110 g
• garlic — 9 g
• cumin — 3 g
• water — 59 g
• corn tortillas — 1200 g
• crumbled blue cheese — 57 g
• cilantro — 20 g
• lime — 65 g

Time & effort: about 29 min (28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 253.8 kcal, 7.4 g protein, 8.7 g fat, 38 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat; add the potatoes, salt, and pepper and cook, stirring occasionally, until the edges begin to color, about 4 minutes.
2. Add the water, cover, reduce heat to medium, and steam until the potatoes are just fork-tender, 6 to 7 minutes.
3. Uncover, increase heat to medium-high, and cook, stirring occasionally, until the excess moisture evaporates and the potatoes turn deep golden and crisp at the edges, 5 to 6 minutes; transfer to a bowl.
4. Wipe out the skillet, add the remaining 1 tablespoon oil, and add the chorizo, breaking it into small crumbles with a spoon; cook over medium-high heat until the fat renders and the chorizo is browned and crisp at the edges, 6 to 7 minutes.
5. Add the onion and cook until softened and translucent, 3 to 4 minutes.
6. Add the garlic and cumin and cook until fragrant, about 30 seconds.
7. Return the crisped potatoes to the skillet, toss to combine and coat in the chorizo fat, and cook 1 to 2 minutes until heated through; taste and season with more salt if needed.
8. Warm the tortillas directly over a gas flame or in a dry skillet until lightly charred and pliable, 20 to 30 seconds per side.
9. Fill the tortillas with the chorizo-potato mixture, top with queso fresco and cilantro, and serve with lime wedges.

Dishes with a similar flavor shape

• Greek-Style Turkey Burgers with Tzatziki — Greek
• Salsa Verde Braised Chicken Tacos — Mexican
• Grilled Greek Chicken Souvlaki — Greek
• White Bean and Brussels Sprout Hash with Fried Egg — American
• Chicken Tikka Masala — British

Keep reading: what citrus, umami, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.