Fresh Chorizo And Potato Tacos

• 2 lbs yukon gold potatoes
• 1 1/2 lbs ground pork
• 1 tablespoon kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon sweet paprika
• 2 tablespoons chopped chipotle chiles in adobo
• 1/2 teaspoon ground coriander
• 1 teaspoon dried oregano, crumbled
• 2 tablespoons cider vinegar
• 1/4 cup vegetable oil
• 12 corn tortillas, warmed
• salsa
• chopped white onion
• cilantro
• lime wedge

1. In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
2. In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
3. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
4. Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.

gold potatoes, ground pork, kosher salt, garlic, sweet paprika, chipotle chiles, ground coriander, oregano, cider vinegar, vegetable oil, corn tortillas, salsa, white onion, cilantro, lime wedge

Taken from www.food.com/recipe/fresh-chorizo-and-potato-tacos-422202 (may not work)