Chorizo And Potato Tacos With Salsa Verde

• Bacon fat or olive oil
• 3 pounds Portuguese chorizo, cut in half lengthwise and sliced into 1/4 " slices
• 60 ounces Yukon gold potatoes,cut into 1/3- 1/2 inch cubes , skin on
• 30 ounces Yellow Onion, peeled and chopped into 1/3 inch dice
• 45-60 ounces Salsa Verde( homemade or Trader Joe's brand is great) or Tomatillo Sauce
• 48 Corn Tortillas, from refrigerated case in the market
• about 9 cups Plain yoghurt- optional garnish
• 1-2 bunches chopped cilantro - optional garnish

1. Steam potatoes in a tiered chinese steamer or other steamer , until just tender, 10-15 minutes. Set aside.rnSaute chorizo in a little hot fat over medium heat until browned and some fat has been released. Remove from the pan and set aside, leaving the fat in the pan. Saute onions in that fat over medium high heat until soft and translucent or lightly browned.(Add bacon fat or olive oil as needed.) Add cooked potatoes and stir to coat. Add chorizo and salsa verde, stirring well to combine. Simmer about 20 minutes to blend flavors. Don't let mixture be too dry or too soupy. If soupy, cook longer ; if too dry, add more salsa verde. Taste and adjust ingredients as needed.
2. One or two at a time, toast tortillas on a wire rack over a medium flame- on both sides. Keep them warm, wrapped in a kitchen towel. (Or heat 1/4" canola oil til hot, briefly saute tortilla on each side til slightly crispy but still pliable, drain on paper towels pressing to blot the grease and fill.)
3. When all tortillas are toasted, fill each with about 1/3 c. of the hot chorizo mixture, top generously with plain yoghurt and chopped cilantro, and serve.rnThe tangy yoghurt counters the salty spiciness perfectly. rnrnWe allow 4 chorizo tacos per hungry adult.

bacon, chorizo, gold potatoes, onion, salsa, corn tortillas, cilantro

Taken from food52.com/recipes/21169-chorizo-and-potato-tacos-with-salsa-verde (may not work)