Tacos are one of my absolute favorite dishes because they are so versatile. No matter what kind of food you eat, I bet I can make a taco that you would like. If not, then that’s okay. We just won’t be friends.
Most of the time I’m fine with a standard taco. Some beef with lots of seasoning, cheese and sour cream or guacamole. But that can get boring.
I made these Chorizo Tacos mainly because it was hard for me to guess how the ingredients would taste together. The only way to know was to make them. The verdict is in and these Chorizo Tacos are fantastic.
Chorizo and Yam Tacos
- 1 pound chorizo
- 1 large yam, or sweet potato
- 2 poblano peppers
- 12 small Flour tortillas
- Salt, to taste
- 1 large red onion, sliced thin
- 1 lime, juice only
- 1 teaspoon kosher salt
- Peel and slice red onions thinly. Add them to a bowl with the lime juice and a good pinch of salt. Cover and let marinate for at least 30 minutes while you make the rest of the fillings.
- Chop up the yam and poblano peppers. Try to chop both into long matchsticks of roughly the same size.
- Remove casing from chorizo if it has it on and start browning it in a skillet over medium high heat.
- Once chorizo is cooked, add in poblanos and yams and cook until they start to soften.
- Warm your tortillas in a hot skillet for a few seconds per side or you can do them in a large batch in the oven by wrapping them in foil and baking them for a few minutes at 350 degrees.
- Add chorizo filling to a few tortillas and top with crumbled cheese and marinated onions.
Did you make this recipe?
The chorizo and poblano peppers give plenty of spice and texture. The yams are a bit sweet and mellow out the taco. It kind of looks like a strange flavor combo, but trust me when I say that it works perfectly.
These are essential, but my favorite part of these Chorizo Tacos are actually the pickle red onions. These give bite and acid to the dish which is balanced with the cotija or feta cheese.
First, get your red onions marinating. The longer you let them marinate in the lime juice the more delicious they will be. Let them sit for at least 30 minutes though at a minimum which is about the time it will take you to make the rest of the filling.
Next, I chopped up my yam and poblano. The yam should be peeled and chopped into matchsticks – a bit smaller than a french fry. The poblano should be cut into long, thin strips.
Start these guys by cooking the chorizo. You need about a pound which is usually between 3 and 4 links. If you can’t find good chorizo feel free to use spicy Italian sausage. You want something with some kick though.
I would recommend spending a few extra bucks on good chorizo from the butcher. Get it as spicy as you can stand, but cheap sausage would ruin this dish in my opinion.
Use a knife to cut off the casing from the chorizo and then brown it in a sautèe pan or cast iron skillet. Once it is cooked, add your veggies to the mix and cook for a few more minutes. It will look like an absurd amount of veggies, but they will cook down.
Before you pack this filling into a tortilla I recommend warming up the tortilla a bit. You can do this in the microwave, but in my experience that makes them a bit soggy. If you’re doing a bunch, you could wrap them in foil and put them in a 350 degree oven for a few minutes until they are warm.
If you happen to have a gas grill, you can give them some quick char by just tossing them on a clean burner!
Flip them after about five seconds and they will be perfect.
This was my finished Chorizo Tacos filling!
Pack this filling in your warmed tortillas and top with crumbled cheese and the marinated red onions. For the record, I also tried these with corn tortillas but flour was definitely better for these guys.
These Chorizo Tacos would be fantastic for a low key dinner party or a game day Sunday.
If you are stuck in a Tex-mex or taco rut, give these a shot. They are very different and have some really interesting flavor.