30 min

Directions

Ingredients

Step 1

To a large pot add water, salt (1 tbsp) and the potatoes. Boil until fork tender, about 10-12 minutes. You can use Yukon gold potatoes(I clean them and leave the peels on, cut them into smaller chunks for faster cooking) or you can use russet potatoes(peel them and cut them up for faster cooking)

Step 2

In another large skillet on medium high heat add the chorizo and start breaking it down with a spoon. Cook for about 7-10 minutes. Once cooked, if it has too much grease drain off the excess grease.

Step 3

Once the potatoes are cooked, drain them and add them to a large bowl, add the cooked chorizo and crumble in the queso panela(you can also use queso fresco). Using a potato masher mix everything together. Taste the potato mixture and add salt and pepper if needed. Chorizo can sometimes be pretty salty so you only want to add salt after trying the mixture to make sure it is not too salty.

Step 4

Grab your corn tortillas and in batches wrap them up in a paper towel, slightly dampen the paper towels with water and microwave for 60 seconds. This will steam the tortillas making sure they don't crack on you when filling them with the potato mixture.

Step 5

In a large skillet add enough oil to cover the bottom of the skillet. Set to medium high heat.

Step 6

Once the oil is hot start frying up the potato tacos, fry for 3-4 minutes per side or until perfectly golden brown and crispy. Alternatively you can air fry the tacos, place them in the air fryer basket, spray with oil and cook at 400 degrees for 8-12 minutes, flipping halfway through.

Step 7

To serve the tacos, open them up and stuff them with shredded lettuce, diced tomatoes, salsa and crema.