Secret Recipe Club: Potato and Chorizo Tacos

Guess what time it is?  OK, so the title of the post kind of gave it away already, but yes… it’s Secret Recipe Club time again!

This month, my buddy is Sarah, whose blog is called The Pajama Chef.  I’ve visited Sarah’s blog once or twice before, mostly through past SRC reveals, but this is the first time I’ve taken a really good look around.

Chorizo and Potato Tacos

In the process of digging around for a recipe to make, I discovered a few things:

  1. Sarah’s cat Sheba looks almost exactly like my little tortoiseshell, Morgan.
  2. We both love caramel lattes and cheese chick-lit.
  3. Her husband, Ben, is also a very talented cook (in fact, he has his own guest column on the blog: “One Tablespoon Testosterone“)

Sarah’s blog has all sorts of delicious healthy recipes, with a few guilty treats thrown in for good measure. I bookmarked a few different recipes that caught my eye, including Lemony Kale Pasta, Cinnamon Rolls with Maple Icing, and Pumpkin Ginger Bread.

Taco Ingredients

In the end, though, I decided to try her recipe for Potato and Chorizo Tacos, which is adapted from Rick Bayless’ cookbook Everyday Mexican.  I was craving Mexican and it was obviously meant to be, because I just happened to have some homemade chorizo links in the freezer waiting for the right recipe to come along.

Chorizo Filling

I made a few changes along the way, as per my usual habit – I used two links of chorizo (since that’s what I had on hand), swapped out the green pepper for poblano (since I happened to find some at the store and figured it would be a good addition), and finely diced the potatoes instead of grating to get a chunkier texture.  The filling was pretty damn delicious as it was, but it seemed like it was missing a little something, so I also ended up stirring in some smoked paprika to give that extra oomph it was lacking.

Chorizo and Potato Tacos

I also omitted cilantro this time around, but only because the grocery store had been cleaned out of every last sprig of the stuff.  I have, however, left it in the recipe because I firmly believe a big pile of cilantro makes almost everything better (except chocolate cake and oatmeal).

Chorizo and Potato Tacos

So obviously, I can’t really speak for the original, but hot damn, were these ever good!  This just might be my new favourite homemade taco filling, as a matter of fact.  I don’t know what I like more – the fact that the filling came together in almost no time at all, or the fact that the combination of potato, chorizo and poblano is insanely good.  Whatever it is, The Boy and I seriously considered having seconds, even though we were already stuffed to the gills.

(Come to think of it, that might explain why Sarah said the recipe only serves 2 to 3… because if you manage to restrain yourself to one generously-filled taco per person, you should theoretically get 4-6 servings.)

Thanks for a great dinner, Sarah!


Potato and Chorizo Tacos
Prep time
Cook time
Total time
Need a change from your usual taco filling? Try this simple (yet delicious!) blend of potatoes, chorizo and poblanos.
Recipe type: Main
Serves: 4
  • 2 links fresh Mexican chorizo sausage, casing removed
  • ¾ cup sliced yellow onion
  • 1 poblano pepper, seeded and finely diced
  • 3 cups diced new potatoes
  • 1 tsp smoked paprika
  • ½ cup loosely packed cilantro, chopped
  • Soft tortillas (wheat or corn - whichever you prefer)
  • Sliced tomatoes
  • Grated cheddar cheese
  • Fresh cilantro
  • Sour cream
  • Sliced avocado
  1. In a large skillet set over medium high heat, brown the chorizo for about 4 minutes, stirring frequently and breaking up into clumps, until the fat starts to render out and sausage is half-cooked.
  2. Stir in onions and peppers. Cook, stirring constantly, for about 3 minutes or until onions are soft and translucent.
  3. Add potatoes to the pan, and sprinkle with smoked paprika. Cover and continue cooking for approximately 5 minutes, or until the potatoes are soft, stirring occasionally. Reduce heat as needed if the filling starts to brown too much before the potatoes are done.
  4. Transfer the cooked filling to a serving bowl and gently fold in cilantro. Serve with warmed tortillas and toppings of your choice.


  1. says

    Soon as I saw the title of this, I was in! I love the picture of all the ingredients in the bowl, especially that poblano pepper! Amazing! Consider tacos reinvented for me!

  2. says

    Have I mentioned that I seriously love your SRC posts? I am jealous I never got you as a partner. I love the thought you put into the posts – and it really feels like you look around instead of just picking something and posting at the last second.

    And holy crap, these tacos may make me break away from Mr. Ortega for a minute. They sound fantastic.

  3. says

    You know, I’ve just started stumbling upon potato enchiladas, and have been wondering how potatoes work in Mexican (adapted) recipes. We’ve been using lots of sweet potatoes, but I hadn’t quite jumped over to the classic spud. Will have to try it!

  4. Kiri W. says

    Wow – delicious! What an awesome outside-the-box taco filling :)
    (And sorry for the long absence, I was traveling/graduating)

  5. Sarah says

    So glad you liked these tacos! This is one of our favorite dinners! And homemade chorizo? I am in awe! Is the recipe on your blog? Yum!

    • Isabelle says

      We more than liked these tacos… we LOVED them!
      We made the chorizo using the recipe in Michael Ruhlman’s Charcuterie, which is a brilliant book if you want to get into sausage making or curing your own meats. Highly recommended.

  6. says

    Holy mother of all that is mexican food. This is fricking awesome. Is there still some leftover? Are you sure? Cuz seriously I could just hop in my car right now. Seriously.

    See if I had Flickr I would not be in this mess right now would I? Pfft! *tried to kick herself in her own a..

    • Isabelle says

      I can vouch for the fact that the leftover filling makes a brilliant breakfast… we just reheated it in a pan until it was golden and crispy, kind of like a chorizo potato hash. We had them with fried eggs on top, but I bet they’d be pretty good with some tofu scramble instead.

  7. says

    It was a pleasure going through your blog for my SRC assignment! Loved the oatmeal bars that I finally chose. Had them for breakfast today! Thanks for a great recipe! Those tacos looks great by the way!


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