Chorizo tacos with new potatoes, bell pepper, and salsa roja

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Chorizo tacos with new potatoes, bell pepper, and salsa roja

Gluten-Free Friendly, Soy-Free, Spicy, No Added Sugar

2 Servings, 640 Calories/Serving

25–40 Minutes

Spice up taco night with these punchy chorizo and potato tacos. Caramelized onion and bell pepper sweeten the deal, while our house-made salsa roja adds a refreshing finish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic white onion
  • ¼ pound organic red or gold new potatoes
  • 1 organic red or other bell pepper
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1½ ounces queso fresco
  • Sunbasket salsa roja (tomatoes - lime juice - onion - garlic - kosher salt - cilantro)
  • 8 Mi Rancho 100% corn tortillas

Nutrition per serving

Calories 640, Total Fat 30g (38% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 970mg (42% DV), Total Carb. 71g (26% DV), Fiber 7g (25% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the vegetables

  • Peel and finely chop the onion; set aside ¼ cup [½ cup] onion for serving.
  • Scrub the potatoes; finely chop the potatoes.
  • Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.

2

Prep and cook the chorizo

  • Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate to drain. Spoon off all but 2 to 3 teaspoons fat from the pan.

3

Cook the vegetables; finish the chorizo

In the same pan used for the chorizo, add the onion and potatoes, season generously with salt and pepper, and cook over medium-high heat, stirring occasionally, until the vegetables start to soften, 6 to 8 minutes. 

Add the chorizo and bell pepper and cook, stirring occasionally, until the vegetables are tender and the chorizo is cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the vegetables and chorizo are cooking, prepare the rest of the meal.

4

Prep the remaining ingredients; warm the tortillas

  • Crumble the queso fresco if needed. 
  • In a small bowl, season the salsa roja to taste with salt and pepper.
  • Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Set out the tortillas, chorizo and vegetables, queso fresco, salsa roja, and remaining chopped onion. Invite everyone to assemble their own tacos.

Kids Can!
  • Measure the onion.
  • Scrub the potatoes.
  • Crumble the queso fresco.
  • Season the salsa roja.
  • Count the tortillas.