Chorizo & Potato Tacos

• 45 oz chorizo
• 2 medium-large Idaho potatoes; peeled
• 6 jalapenos; small dice
• 4 clove garlic; minced
• 1 large yellow onion; small dice
• 1 green bell pepper; medium dice
• 1 red bell pepper; medium dice
• 1 stalk celery; small dice
• 1 bundle cilantro; chiffonade
• 16 oz roasted tomato salsa
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp cayenne pepper
• 1 pinch salt and black pepper; to taste
• 1 vegetable oil; as needed

1. Cut potatoes into small, bite size pieces.
2. Cover with cold water.
3. Add salt.
4. Boil until 90% cooked.
5. Drain.
6. Briefly submerge into ice bath to halt carry over cooking.
7. Drain.
8. Set aside
9. Heat a large saute pan over medium-high heat.
10. Add chorizo.
11. Season.
12. Once fat had rendered from chorizo, add veggies.
13. When veggies are nearly tender, add garlic and potatoes.
14. Add vegetable oil if needed.
15. When garlic is cooked, approximately 1 minute, add salsa.
16. Reduce until salsa is incorporated.
17. Stir in cilantro.
18. Variations; Corn, zucchini, sofrito, vinegar, avocado, poblano, habanero, bacon, coriander, epazote, cilantro, mole, nopalitos

chorizo, potatoes, clove garlic, yellow onion, green bell pepper, red bell pepper, celery, cilantro, tomato salsa, paprika, oregano, cayenne pepper, salt, vegetable oil

Taken from cookpad.com/us/recipes/350350-chorizo-potato-tacos (may not work)