CRISPY POTATOES AND CHORIZO TACOS

First, let’s set the story straight on the two chorizos. There’s Spanish Chorizo, a cured, spiced, chopped pork made into a hard sausage like salami. Mexican, or fresh, chorizo is made from ground pork and kept raw, usually in casings like a sausage, and must be cooked. This recipe uses Mexican Chorizo. Making your own Mexican Chorizo is relatively easy, but I like to buy mine in links, specifically from Porter Road meats online. It comes out of the casing and cooks like ground beef instead of that tubed stuff in the grocery store, (you know, the one that squeezes out of the tube and melts in the skillet!).

This recipe has very few ingredients but requires a little technique for the crispy potatoes. It’s important to cook the par-cooked diced potatoes in oil until crispy then hold warm. Add the potatoes to the chorizo mixture just before serving so they remain crispy.

Ingredients:

• 1 large Russet potato, peeled, cut into 1/2 inch chunks

• Avocado or Canola oil

• 1 tsp Taco seasoning (recipe below)

• 1/2 cup diced white onions plus more for garnish

• 1/4 cup Pico de Gallo (recipe below)

• 1 lb (about 2 links) Mexican Chorizo, casings removed

• Chopped cilantro

Directions:

• Make the taco seasoning. Combine 1 tsp granulated garlic, 1 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp Chile powder, 1/2 tsp onion powder, 11/2 tsp Kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne in a small bowl and mix to combine. This is more than you will need.

• Make the Pico de Gallo. Combine 1/4 cup seeded, diced tomatoes, 2 tbsp diced white onions, 1/2 minced seeded jalapeno, 1 tsp lime juice, 1 tbsp chopped cilantro, Kosher salt and pepper to taste in a small bowl.

• Peeled the potato and dice into 1/2 inch pieces. Place them immediately in a small saucepan over high heat. Bring to a boil, lower the heat, and cook for 8 minutes. Drain, rinse in cold water, and let dry in the wire sieve for about 10 minutes.

• Heat a medium skillet over medium heat and add 2 tbsp of oil. When the oil is hot, add the diced potatoes and cook, tossing occasionally, until they are golden brown all over. Season with salt, pepper, and some taco seasoning. Drain in a wire sieve and place in a bowl in the oven to keep warm.

• In there same skillet over medium low heat, add 1 tsp of oil then crumble in the chorizo (casings removed) and cook until it is brown all over. Add 1/4 cup of Pico de Gallo and stir to combine. Lower heat, cover, and cook about 10 minutes, stirring occasionally.

• When ready to serve, heat a heavy cast-corn skillet over medium high heat. Heat the tortillas for about 15 on each side and place on a plate covered with paper towel.

• Add the cooked potatoes to the cooked chorizo and stir and toss to combine.

• Stuff the tacos with the mixture and garnish with diced white onions, Pico de Gallo, and chopped cilantro.