Basket Tacos with Potato and Chorizo
Steamed potato and chorizo tacos, a Mexico City classic.
About this recipe
Basket tacos with potato and chorizo are one of the most popular varieties of steamed tacos. Mashed cooked potato mixed with fried chorizo and onion fills tortillas that are bathed in chilli oil and steamed in a basket until soft and flavourful.
History & Origin
The potato and chorizo filling is the second most traditional variety of basket tacos after the bean version. The potato arrived in Mexico from the Andes after the conquest and quickly became part of the popular diet due to its low cost and versatility. Combined with red Mexican chorizo, spiced with chillies and vinegar, it created a hearty filling ideal for working days. In the markets and street corners of Mexico City, potato tacos are favourites for their creamy texture and comforting flavour.
Estimated cost
£5.90
Total cost
£0.49
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
260
Calories
8g
Protein
30g
Carbohydrates
12g
Fat
3g
Fibre
550mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Boil the potatoes in salted water until tender. Peel and mash with a fork, leaving some chunks.
- 2
In a frying pan, fry the crumbled chorizo until it releases its fat and is golden. Add the diced onion and cook for 3 minutes.
- 3
Mix the mashed potatoes with the chorizo and onion. Season with salt and set aside.
- 4
Rehydrate the guajillo chillies, blend and strain. Fry the sauce in hot lard for 5 minutes.
- 5
Fill each tortilla with the potato and chorizo mixture, fold and dip in the chilli oil.
- 6
Pack the tacos tightly in a lined basket, cover and leave to steam for 30 minutes before serving.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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