Chorizo, Potato and Spinach Tacos

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4 to 6

Fresh Mexican chorizo—a spicy blend of ground pork sausage, dried chiles, cumin, paprika and garlic—can be found in the packaged meat section or butcher’s counter of grocery stores. Don’t confuse it with Spanish chorizo, which is cured. Add color to these tacos with sliced jalapeños and lime wedges for serving, or use sweet potatoes in place of the potatoes.


  • 3 Tbs. olive oil
  • 2 garlic cloves, minced
  • 10 oz. (315 g) fresh spinach, tough stems removed
  • Kosher salt and freshly ground pepper
  • 3/4 lb. (375 g) Yukon gold potatoes, peeled and cut into 1/8-inch (3-mm) dice
  • 3/4 cup (6 fl. oz./180 ml) low-sodium chicken broth
  • 1 lb. (500 g) Mexican chorizo, casings removed
  • 3/4 cup (6 oz./185 g) sour cream
  • Grated zest and juice of 1 lime
  • 12 to 14 corn or flour tortillas, warmed


In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the garlic and sauté just until soft, about 1 minute. Add the spinach, season with salt and pepper, and toss to coat with the oil. Sauté, stirring often, until the spinach is mostly wilted but still holding its shape, about 2 minutes. Transfer to a plate and cover to keep warm.

Return the pan to medium-high heat and warm the remaining 2 Tbs. olive oil. Add the potatoes, season with salt and pepper, and cook, stirring often, until they soften and begin to brown, about 10 minutes. Add the broth and cook until the potatoes absorb the liquid and are tender, 5 to 7 minutes. Transfer the potatoes to a plate and set aside.

Add the chorizo to the pan and cook, stirring often and using your spoon to break up any clumps, until the meat is browned and cooked through, about 6 minutes. Stir in the potatoes and cook until warmed through, about 2 minutes.

In a small, nonreactive bowl, stir together the sour cream and the lime zest and juice. Season with salt and pepper.

To assemble, fill the tortillas with the spinach and then the chorizo and potato mixture, dividing them evenly. Drizzle with the sour cream sauce and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)

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