Chorizo And Potato Tacos
- 1 1/2 pounds 680 g baking potatoes (about 2 large), scrubbed and cut into 1/2-in 12-mm cubes
- Kosher salt
- 2 tablespoons canola or other neutral oil, plus more as needed
- 3/4 pound 340 g fresh chorizo, casings discarded
- 1 small red onion, finely diced
- A large handful of fresh cilantro leaves (a little bit of stem is fine!), finely chopped
- Warm corn tortillas, for serving
- In a large saucepan, combine the potatoes, water to cover by about 1 in 2.5 cm, and 1 Tbsp and over high heat. Bring the water to a boil, lower the heat to medium, and simmer until the potatoes are just tender, about 8 minutes. Drain the potatoes in a colander and give them a really good shake to make sure they're as dry as possible. Let the potatoes hang out while you get the chorizo going.
- Put the oil into a large nonstick skillet over high heat and crumble the chorizo into it. Cook, stirring now and then, until the chorizo has released its liquid, the liquid has evaporated, and the meat begins to sizzle in all of its glorious fat, about 8 minutes.
- Add the drained potatoes and the onion and cook, stirring now and then, until everything has nice crispy edges, about 8 more minutes. Between the nonstick skillet and the fat from your chorizo, you shouldn't need any more oil for this, but if things are looking dry and your potatoes aren't crisping nicely, go ahead and add another splash of oil. Season the mixture to taste with salt and sprinkle with the cilantro. Serve warm.
potatoes, kosher salt, other neutral oil, red onion, handful of fresh cilantro, corn tortillas
Taken from food52.com/recipes/77352-chorizo-and-potato-tacos (may not work)