chorizo and potato tacos with cucumber and pepper salad

This one is a riff on one of our favorite breakfast tacos, filled with tender potatoes and savory chorizo.

By: Anna Decker / 12/30/2015

With a cooling pepper and cucumber salad alongside, all you need is a stack of napkins and you’re set. Cook, relax and enjoy!

What you'll need: 1 lb Yukon Gold potatoes 2 cubanelle peppers 1 Persian cucumber fresh parsley sprigs 2 limes 1 yellow onion 7 oz chorizo 2 oz sharp cheddar 6 corn & wheat tortillas 2 oz sour cream coarse salt olive oil sugar freshly ground pepper

Equipment: medium pot large skillet box grater

Recipe steps:

  1. Cook potatoes Peel potatoes and cut into 1-inch pieces. Place in a medium pot with 2 teaspoons salt and cover with 1-inch cold water. Bring to a boil and cook until very tender, 10–12 minutes; drain and return to pot to dry.

  2. Make salad Thinly slice cubanelle peppers, discarding stem and seeds; place in a medium bowl. Slice cucumber, roughly chop parsley, and add both to bowl. Halve 1 lime and squeeze over vegetables. Add 1 tablespoon oil, ½ teaspoon sugar and ¼ teaspoon each salt and pepper and toss to combine.

  3. Make filling Peel and finely chop onion. Slice chorizo into ¼-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, chorizo and ½ teaspoon salt and cook, stirring often, until onions are soft and chorizo is golden, 8–10 minutes.

  4. Finish filling Add potatoes and 1 tablespoon oil to skillet and cook, tossing often, until potatoes are warm, about 3 minutes. Add 2 tablespoons water and continue to cook, scraping up any browned bits, about 1 minute. Grate cheddar on the small holes of a box grater. Stir half of cheddar into potato mixture. Reserve other half for topping.

  5. Warm tortillas Preheat broiler with rack 6-inches from heating element. Broil tortillas directly on rack, flipping once, until slightly puffed, about 2 minutes. Wrap in foil or a clean dish towel to keep warm.

  6. Serve Fill tortillas with chorizo-potato mixture and top with remaining cheddar. Cut remaining lime into wedges. Serve tacos with sour cream, cucumber and pepper salad, and lime wedges. Enjoy!

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