CANNABIS-INFUSED CHORIZO QUESO POTATO TACOS

A made-up small comfort food inspired by Mexican flavors and built for one or two people. Crispy little folded tacos get stuffed with smoky skillet potatoes, creamy queso, and chorizo crumbles, then finished with cannabis jalapeño butter and a little lime. Crunchy, cheesy, greasy in the best way, and exactly the kind of small-format comfort bite that disappears too fast.

Terpene Pairing

Caryophyllene + Limonene — peppery warmth and bright citrus lift that fit chorizo, chile, queso, and lime perfectly.

Suggested Strains

Sour Diesel • Jack Herer • Lemon Haze

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Jalapeño Butter

Ingredients

1 cup unsalted butter
1 cup water
Decarboxylated cannabis
1 small jalapeño, sliced
½ tsp black pepper
¼ tsp garlic powder

Instructions

1. Melt butter and water in a saucepan over very low heat.
2. Add cannabis, jalapeño, black pepper, and garlic powder.
3. Maintain 160–180°F.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Refrigerate until butter solidifies.
7. Remove butter layer and discard water.

Step 3 — Crispy Potatoes

Ingredients

1 medium Yukon gold potato, diced small
1 tsp olive oil
¼ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add diced potato, paprika, salt, and pepper.
3. Cook 10–12 minutes, stirring occasionally, until crisp and golden.
4. Set aside.

Step 4 — Small Batch Chorizo

Ingredients

½ lb Mexican chorizo

Instructions

1. Cook chorizo in a skillet over medium heat.
2. Break it up with a spoon.
3. Cook 5–6 minutes until browned and slightly crisp.
4. Drain excess grease if needed.

Step 5 — Quick Queso

Ingredients

1 tbsp butter
1 tbsp flour
¾ cup milk
¾ cup shredded Monterey Jack or white cheddar
Pinch salt
Pinch black pepper
1 tsp cannabis jalapeño butter

Instructions

1. Melt butter in a small saucepan over medium-low heat.
2. Whisk in flour and cook 1 minute.
3. Slowly whisk in milk.
4. Simmer until slightly thickened.
5. Stir in cheese, salt, and pepper.
6. Finish with 1 tsp cannabis jalapeño butter.

Step 6 — Build and Crisp the Tacos

Ingredients

6 small corn tortillas
Crispy potatoes
Cooked chorizo
Quick queso
1 tsp melted cannabis jalapeño butter

Instructions

1. Warm tortillas so they bend without cracking.
2. Fill each with a little potato, chorizo, and queso.
3. Fold into tacos.
4. Brush lightly with melted cannabis jalapeño butter.
5. Crisp in a skillet 1–2 minutes per side until golden.

Step 7 — Finish and Serve

Ingredients

Chopped cilantro
Lime wedges
Crumbled cotija (optional)

Instructions

1. Arrange tacos on a small platter or board.
2. Finish with cilantro, lime, and cotija if using.
3. Serve hot.