Directions:
- Peel potatoes and cut into 1/2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.
- Remove casings from chorizo and crumble (the Mexican) or finely chop (the Spanish) the meat. Cook the meat in a large skillet (adding a teaspoon of oil if using Spanish chorizo) over medium heat, stirring for 5 minutes. Add potato and oregano and cook, stirring for 5 minutes. Season to taste with salt.
- Make tacos with potatoes and chorizo topped with a favorite guacamole and tomato salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.97 Kcal (1306 kJ) | ||
| Calories from fat | 143.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.89g | 24% | |
|---|---|---|---|
| Cholesterol | 9.07mg | 3% | |
| Sodium | 420.75mg | 18% | |
| Potassium | 494.95mg | 11% | |
| Total Carbs | 34.36g | 11% | |
| Sugars | 10.22g | 41% | |
| Dietary Fiber | 8.15g | 33% | |
| Protein | 7.98g | 16% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.3mg | 7% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 137.28 Kcal (575 kJ) | ||
| Calories from fat | 62.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.99g | 24% | |
|---|---|---|---|
| Cholesterol | 3.99mg | 3% | |
| Sodium | 185.15mg | 18% | |
| Potassium | 217.8mg | 11% | |
| Total Carbs | 15.12g | 11% | |
| Sugars | 4.5g | 41% | |
| Dietary Fiber | 3.59g | 33% | |
| Protein | 3.51g | 16% | |
| Vitamin C | 10mg | 38% | |
| Vitamin A | 0.5mg | 38% | |
| Iron | 0.6mg | 7% | |
| Calcium | 27mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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