Chorizo and Potato Tacos with Restaurant-Style Salsa

Instructions

1. 1

   Crisp the Potatoes

   • Heat the vegetable oil in a large cast-iron or non-stick skillet over medium-high heat.
   • Once the oil is shimmering, carefully add the diced potatoes in a single layer. Avoid overcrowding the pan.
   • Cook for 10-12 minutes, stirring only occasionally, allowing the potatoes to develop a deep golden-brown crust on all sides. They should be crispy on the outside and tender on the inside.
   • Once cooked, use a slotted spoon to transfer the potatoes to a plate, leaving the oil in the skillet.
2. 2

   Cook the Chorizo and Aromatics

   • Add the Mexican chorizo to the same skillet. Use a wooden spoon or spatula to break it into smaller pieces as it cooks.
   • Sauté for 5-7 minutes until the chorizo is fully cooked, browned, and has rendered its fat.
   • Carefully drain off most of the excess grease, leaving about 1 tablespoon in the skillet for flavor.
   • Add the finely chopped white onion and minced garlic to the skillet with the chorizo. Cook for 2-3 minutes, stirring frequently, until the onion has softened and the garlic is fragrant.
3. 3

   Combine and Season the Filling

   • Return the crispy potatoes to the skillet with the chorizo mixture.
   • Gently stir everything together to combine.
   • Season with salt and freshly ground black pepper. Be cautious with the salt, as chorizo is often salty.
   • Cook for another 1-2 minutes for the flavors to meld. Remove from heat.
4. 4

   Warm Tortillas and Assemble Tacos

   • While the filling rests, warm the corn tortillas. You can heat them one by one in a dry skillet for 30 seconds per side, or carefully char them over a low gas flame using tongs.
   • Keep the warm tortillas wrapped in a clean kitchen towel to keep them soft and pliable.
   • To assemble, spoon a generous amount of the chorizo and potato filling into each warm tortilla.
   • Garnish with fresh chopped cilantro and crumbled cotija cheese. Serve immediately with lime wedges on the side for squeezing over the tacos.