I’m not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday.
The highly seasoned sausage made from ground pork, vinegar and dried Mexican chiles is one of my favorite proteins. From dips to soups to eggs and poppers, it adds a flavor bomb like no other to just about any dish that begs to be elevated with a savory and slightly fatty ground meat.
Here, the spicy sausage is tossed with diced potatoes and cilantro as a filling for crispy oven-baked tacos served with sour cream, pico de gallo and a side of corn salad.
Baked tacos are currently a darling on social media, and I think I know why: They’re so easy to make and aren’t as messy to eat as regular tacos — the melted cheese acts as an edible “glue” holding the meat inside the shell. Best of all, tacos baked in the oven provide an excellent crunch.
Like the regular version, they can be customized with different toppings and add-ins. For instance, I used shredded Mexican blend cheese made with a mix of cheddar, mozzarella, Monterey Jack and asadero cheeses, but you could easily swap in Oaxaca or only use cheddar.
And if you don’t care for sour cream or want to stretch your toppings beyond salsa? After baking, you could scatter chopped white onions on top of the tacos, or drizzle on some crema. Sliced radishes and avocado also make excellent garnishes.
Because they’re so crunchy and the toppings go on top instead of inside the shell, you’ll want to eat these tacos over a plate to catch anything that might fall. That said, my son scarfed down three in a row while sitting on his porch swing without so much as a napkin. They’re that tasty.
I paired the tacos with a very simple (and fresh) pico de gallo to make the most out of the summer tomatoes that are still available at farmers markets. Another late summer classic, corn salad, completed the meal.
Crispy Oven Chorizo and Potato Tacos
PG tested
For tacos
1 tablespoon vegetable oil, for frying
1 cup diced potatoes (about 1 medium)
1/2 shallot, diced
1 pound ground chorizo
2 tablespoons chopped cilantro
8 white or yellow 6-inch corn tortillas
Vegetable spray
3/4 cup shredded Mexican cheese blend, or more according to taste
For pico de gallo
1 large, ripe tomato, diced
2 tablespoons chopped red or white onion
2 tablespoons chopped cilantro
Sea salt and freshly ground black pepper
Sour cream, for serving
Preheat oven to 425 degrees.
Prepare tacos: Heat vegetable oil in a large skillet over medium heat. When it sizzles, add diced potatoes and shallot to the pan and cook until the potatoes are lightly browned and easily pierced with a fork, about 7-8 minutes.
Add chorizo to a pan and cook until meat is brown and crispy, 5-7 minutes, breaking it into crumbles with a wooden spoon as you go. Add cilantro and toss until combined.
Line a baking sheet with parchment paper. Lightly coat the bottom of each of the tortillas with vegetable spray and lay on the baking sheet.
Divide cheese among the tortillas and place in the oven. Bake for around 2 minutes, or until cheese is completely melted.
Remove from oven and divide the chorizo-potato mixture on one half of the tortilla. Fold each in half to make a taco, and press down lightly with a spatula to ensure they stay folded.
Return pan to oven and bake until lightly browned, toasted, and crisp around the edges, 15-18 minutes.
While tacos are baking, prepare the salsa. In a medium bowl, combine diced tomatoes, chopped onion and chopped cilantro. Season to taste with salt and pepper and set aside.
When tacos are finished, remove to a plate and serve with salsa and sour cream.
Makes 8 tacos.
— Gretchen McKay, Post-Gazette
This story was originally published on post-gazette.com
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