Chorizo, Mushroom & Potato Tacos

Jan 3, 2016

Chorizo-Mushroom-TacosEvery “Taco Tuesday” on Instagram I find myself drooling over people eating tacos and I don’t know why I’m not eating tacos for dinner. I get serious taco envy. So this week I joined the masses and made these delicious tacos. Like seriously delicious tacos. They are spicy and sweet and salty—everything a good taco should be.

What makes these so good is the use of real chorizo. I went to my local Hispanic store and bought super spicy chorizo sausage and removed the casing for these tacos. If you can do that- I highly recommend it. Try to not use the dried chorizo you find in the cheese section—although good—it won’t be the same. And we don’t want mediocre tacos, we want damn delicious ones.




Chorizo, Mushroom & Potato Tacos with Roasted Pineapple & Tomatillo Salsa


1 lb chorizo sausage, casing removed
2 cups cremini mushrooms, sliced
1 Tbs cilantro minced
Cotija cheese (optional for serving)

2 cups potatoes, skin on and diced small
1 cup yellow onion, minced
2 garlic cloves, minced
Juice of ½ lime plus extra slices for serving
Corn tortillas for serving

1/2 tsp salt plus 1/2 tsp salt
1 Tbs canola oil

Large sauté pan
Wooden spoon
Small pot filled with cold salted water
Measuring cups/spoons
Cutting board
Chopping knife




Roasted Pineapple & Tomatillo Salsa

2½ cups pineapple, roughly chopped
2 Tbs cilantro, packed and roughly chopped

2½ cups tomatillos, leaves removed and quartered
Juice of 2 limes (about 4 tbs)
1 large garlic clove, skin on
¼ cup water
½ small jalapeño deseeded (optional)

¼ tsp ground cumin
¼ tsp plus ½ tsp salt
1 Tbs canola oil

Medium baking tray lined with aluminum foil
Blender/food processor
Cutting board
Chopping knife
Measuring cups/spoons




For the salsa:
Preheat oven to 350ºF for salsa.

Place pineapple, tomatillos, garlic, and jalapeño (if you’re using jalapeño) on the prepared baking tray. Sprinkle with canola oil, ¼ teaspoon of salt, and ¼ teaspoon of ground cumin. Place in oven and roast for 25-30 minutes or until tomatillos are softened and pineapples have some color. Remove from oven and allow to cool for 5 minutes.








Squeeze garlic out of skin and place along with the roasted ingredients into a food processor or blender. Add ¼ cup of water, juice of 2 limes, cilantro, and ½ teaspoon of salt. Pulse until you get desired consistency. Pour into container and refrigerate until ready to use. This will keep for a week in the fridge.




For the tacos:
Add diced potatoes into cold salted water in pot. Put over medium to high heat and bring to a boil for 8 minutes or until just before al dente. Drain and put aside.

Heat canola oil over medium heat. Add the onions and minced garlic. Cook for a few minutes, then add the mushrooms. Cook for about 5 minutes before adding the par boiled potatoes. Sprinkle everything with ½ teaspoon of salt. Continue to sauté and stir occasionally for a few more minutes.






Add the chorizo sausage with casing removed. Use your wooden spoon to break up chorizo in the pan. Cook for 8-10 minutes or until chorizo is cooked through. Sprinkle with ¼ teaspoon of salt and stir. Squeeze half a lime juice on top and sprinkle with cilantro before serving.

Serve tacos on corn tortillas with extra cilantro, lime juice, and cotija cheese or crumbled queso fresco. Enjoy! Xo








Jamieson is a lover of all things edible. This led her to culinary school after graduating college. She’s done pretty much every job in a kitchen and owned a seasonal restaurant, Mamasa, in Costa Rica. When she is home in the U.S., Jamieson works as a personal chef and nanny, hence The Nanny Recipes. She is currently writing a cookbook that features her simple, easy, and delicious recipes to help parents feed the entire family.

Visit Jamieson Van Loan’s website at

Jamieson_van_Loan_headshot11111-1Try Jamie’s other recipes:
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Butternut Squash Spinach Lasagna
Lemon Poppyseed Yogurt Bread
Meat Pies!
Tomato and Herb Baked Eggs
The Best Key Lime Pie Ever
Jalapeño Pineapple Sangria
Roasted Chickpea & Hearts of Palm Salad
Rosemary Maple Pork Chops
Hello Dolly!
Balsamic Strawberry Shortcake
Broccoli Slaw
Peach Strawberry Crumble Bars
Oatmeal Pancakes with Bananas Foster Compote
Avocado Toast with Asparagus Slaw & Spicy Lemon Dressing
Grilled Meat Makeover
Mexican Street SaladPumpkin Pie Oatmeal
Persimmon & Pomegranate Bread
Chunky Clam Chowder







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