Chorizo, Potato, and Mushroom Tacos

Total Time
Prep 20 mins
Cook 25 mins

When plain chorizo just won't do. A Rick Bayless recipe

Ingredients Nutrition


  1. Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked.
  2. Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften.
  3. Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.
Most Helpful

Made a few changes worth sharing - I substituted sweet potatoes for regular since that's what I had on hand and added guacamole. It was a delicious meal and in the future I would continue to make them with sweet potatoes as their sweetness balanced out the chorizo & salsa's spiciness.

avduffy February 07, 2014

Quick, easy, and very tasty. The kids loved them. The perfect recipe to have in your back pocket for the Saturday night TV snack.

cantfindanamethatsfree September 18, 2011

I was going to post this recipe myself but seeing as how it was already posted I will review it instead. These are WONDERFUL taco's. I had no idea that chorizo, potato's & mushrooms even went together, but they do! I did cheat and used frozen grated potatoes, which I thawed, put in a towel, and squeezed excess water from. I froze the leftovers which lasted a couple weeks in the freezer and still tasted great when thawed & eaten.

TexasKelly May 18, 2010