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[Chef Inspired} Chorizo & Potato Tacos with Cauliflower Tortillas

By August 3, 2020Chorizo, Recipes


  • 1 whole cauliflower OR 1 bag of cauliflower florets
  • 2 eggs
  • 1 bunch cilantro
  • 1 tsp salt
  • 1 yam, diced
  • 1 russet potato, diced
  • 1 pound Boulder Sausage Chorizo
  • 1 Tbsp grapeseed oil
  • ¼ cup water
  • 1/3 white onion, finely diced
  • 2 limes


  1. Preheat the oven to 375
  2. If using a whole cauliflower, trim the cauliflower into uniform pieces
  3. Working in 3 batches, pulse cauliflower florets in a food processor until it resembles small couscous grains
  4. Add all the ‘riced’ cauliflower into a microwave safe bowl
  5. Microwave on high for 6 minutes, stirring half way through
  6. Let cool slightly
  7. Once cool enough to handle, place the cauliflower in cheesecloth
  8. Squeeze out all the moisture
  9. In a medium bowl, whisk eggs
  10. Add in cauliflower and salt
  11. Form 4-6 balls and flatten into a thin layer once on a parchment-lined sheet tray
  12. Bake for 10 minutes
  13. Flip and return to the oven for 6 more minutes
  14. Once baked, remove from sheet tray and let cool on a wire rack
  15. Meanwhile, heat a large skillet
  16. Add grapeseed oil and chorizo 
  17. Cook 5-10 minutes while breaking up the chorizo
  18. Once chorizo is browned, remove from the pan with a slotted spoon
  19. Add in yams and potatoes
  20. Caramelize potatoes for 5-7 minutes
  21. Add water and cover with lid
  22. Cook an additional 6 minutes
  23. Remove lid and continue cooking until all the liquid is absorbed
  24. Return chorizo to pan and stir to combine
  25. Using the cauliflower tortillas shells, fill each tortilla with the chorizo mixture
  26. Top with fresh cilantro leaves and chopped white onion
  27. Squeeze lime juice over tacos before serving

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