Chorizo Soft Tacos

• 2 pounds ground lean pork
• 1 clove garlic, peeled and minced or pressed
• 1/4 cup red wine vinegar
• 2 Tbsp. chili powder
• 2 Tbsp. dried oregano
• 1 Tbsp paprika
• 1 tsp. salt
• 1/2 tsp. ground cumin
• 1 pound Mexican chorizo
• 1 cup diced (1/4 inch) peeled russet potatoes
• 1/4 cup sliced mushrooms
• 1 Tbsp. chopped green onion
• 1 Tbsp. minced fresh jalapeno chili

1. Stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in 2 large eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.
2. Remove pan from heat and stir in 1 cup shredded Jack cheese.
3. Serve with warm flour or corn tortillas and shredded lettuce, sour cream, salsa, and chopped onions to add to taste.

ground lean pork, clove garlic, red wine vinegar, chili powder, oregano, paprika, salt, ground cumin, chorizo, potatoes, mushrooms, green onion, jalapeno chili

Taken from www.cookbooks.com/Recipe-Details.aspx?id=38299 (may not work)