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Chorizo con papas tacos topped with seared jalapeño salsa, melted Oaxaca, sour cream, and cilantro on corn tortillas.
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Chorizo con Papas (with Seared Jalapeño Salsa)

Ingredients

Seared Jalapeño Salsa

  • 3 medium tomatoes quartered
  • 1 large white onion cut into wedges
  • 2 garlic clove peeled
  • 2 jalapeños stem removed (seeds in = hotter)
  • 2 tbsp neutral oil avocado/vegetable
  • ½ tsp Mexican oregano crushed between fingers
  • 1 tsp chicken bouillon powder or ½ cube, crumbled
  • 2 fresh lime juice
  • ¼ tsp kosher salt to start bouillon is salty

Potatoes & Chorizo

  • 2 potatoes Yukon Gold or russet, peeled and cut into even ½-inch cubes
  • 2 unsalted butter plus 1 tsp neutral oil, optional
  • 16 fresh Mexican chorizo casings removed
  • 1 Dan-O’s Chili Lime seasoning to taste (start ~1 tsp)
  • Kosher salt & black pepper to taste

Tortillas & Toppings

  • 12 corn tortillas 6-inch
  • Neutral oil for frying tortillas
  • Oaxaca cheese shredded or torn
  • Sour cream thinned with a little lime juice or water (or Mexican crema)
  • Cilantro finely chopped
  • Lime wedges optional

Instructions

Make the Seared Jalapeño Salsa

  • Sear: Heat oil in a large skillet over medium-high. Add tomatoes (cut-side down), onion, garlic, and jalapeño(s). Sear hard until blistered/charred in spots, 6–8 minutes, turning once or twice.
  • Blend: Transfer to a blender. Add oregano, bouillon, 1 tbsp lime juice, and salt. Vent the lid (hot steam), cover with a towel, and blend smooth (or leave a little texture).
  • Balance: Taste; add more lime for brightness, a pinch more salt/bouillon if needed. Too spicy? Add a splash of water or half a tomato.
  • Optional: Simmer the salsa back in the skillet 2–4 minutes to melt the bouillon fully. Keep warm.

Fry the Potatoes

  • Heat a large skillet over medium to medium-high. Add butter (and 1 tsp oil to protect it, if you like).
  • Add potatoes in a single layer. Season with a pinch of salt and pepper. Cook, tossing every 2–3 minutes, until golden and starting to crisp, about 8–12 minutes.
  • Sprinkle with Dan-O’s Chili Lime (start ~1 tsp) and toss.

Make a Well & Cook the Chorizo (One-Pan Move)

  • Push potatoes to the edges to clear the center.
  • Add chorizo to the center. Let it sear undisturbed 1–2 minutes, then break it up and cook until browned and rendered, 4–6 minutes.
  • Fold potatoes back through the chorizo. Taste and adjust Dan-O’s, salt, and pepper. If too greasy, spoon off a bit; if too dry, add a small knob of butter and toss.

Pan-Fry the Tortillas

  • In a separate skillet over medium to medium-high, add 1–2 tsp oil for soft/pliable tortillas (use more oil/time for lightly crisp).
  • Warm each tortilla 10–15 sec per side (soft) or 25–45 sec (lightly crisp edges).
  • Hold warm in a towel or a 200°F oven.

Assemble & Serve

  • Tortillas down on the plate.
  • Chorizo-potato mix on each tortilla.
  • Oaxaca (1–2 tbsp per taco); tent with a lid 30–60 sec for extra melt.
  • Sour cream drizzle (thin with a little lime or water; pinch of salt).
  • Top with salsa and cilantro. Add lime if you like.

Video

@jefsmk

Seared jalapeño salsa 🔥 + butter-crispy potatoes + chorizo. Oaxaca melt, sour cream drizzle, cilantro on top. Save this. #ChorizoConPapas #Jalapeño #TacoNight #OnePanMeals #FoodTok Stolen from @Kevin Ashton

♬ Home Cooking - Waderman

Notes

Notes & Swaps

  • Heat swap: Use 1 habanero (stem removed) instead of jalapeño for extra heat; same sear/blend method.
  • No sour cream? Mexican crema, thinned; or Greek yogurt + lime; or mash ½ avocado with lime and thin to drizzle.
  • Seasoning saltiness: Dan-O’s and bouillon both bring salt—taste before adding more.
  • Make-ahead: Salsa keeps 3 days in the fridge; re-brighten with a squeeze of lime.