Ingredients
Equipment
Method
Make the chorizo-potato filling
- Cook the chorizo in a large skillet over medium-high heat until browned, breaking it apart as it cooks. Stop when no pink remains and the mixture looks slightly crisp around the edges.
- Add the cooked potatoes, onion, garlic, and jalapeño to the skillet. Cook for 3-4 minutes until combined and heated through, stirring so everything is evenly coated.
- Season the filling with salt and pepper to taste. Stir for 30 seconds so the seasoning is well distributed.
Warm tortillas and roll
- Warm each corn tortilla in a dry skillet over medium heat to make pliable. You should see slight blistering and the tortilla flex without cracking.
- Fill each tortilla with 2 tablespoons of the chorizo-potato mixture, then roll tightly. Keep the seam closed so the tacos stay together while frying.
Fry and serve
- Heat oil to 350°F in a deep skillet. Check the temperature and wait until the oil holds steady at 350°F.
- Fry the rolled tacos seam-side down for 2-3 minutes per side until golden brown. Turn once the bottoms are crisp and you see a deep golden color.
- Drain the fried tacos on paper towels. Let them rest briefly until the surface looks dry and not greasy.
- Arrange the tacos on a platter and top with shredded cabbage, sour cream, and salsa roja. Finish with fresh cilantro as a garnish.
- Serve immediately. Set out extra salsa roja on the side for easy finishing at the table.
Notes
For best crunch, fry right after rolling so the tortillas stay pliable and seal well. Store leftovers in an airtight container in the refrigerator up to 3 days, then reheat in a hot oven or skillet to regain crispness; freezing is not recommended because tortillas soften after thawing.