Try this (apologies in advance for the formatting):
CHORIZO-POTATO TACOS
(serves 4-6)
Ingredients:
3/4 lb. potatoes: peeled, cut into 3/4-inch pieces
½ lb. Mexican chorizo with casings removed
½ lg. yellow/white onion: chopped
1 jalapeno pepper: finely chopped (remove seeds for less heat)
6-inch flour tortillas
vegetable oil (for cooking)
sour cream (for garnish)
salsa (for garnish)
(NOTE: Mexican chorizo is crumbly when removed from casings; Spanish/Portugese chorizo is firm, like salami, when removed from casings. You want to use the crumbly, i.e., Mexican, variety of chorizo.)
Preparation:
(1) Preheat oven to 200 F.
(2) Boil the potatoes for 10-12 minutes, until tender. Drain and let cool.
(3) Add oil to a skillet over medium heat; when the oil shimmers, add the chorizo and cook for 8-10 minutes, breaking up the chorizo into smaller pieces. Drain the cooked chorizo on a paper towel.
(4) In the skillet with the used oil, add the onion and jalapeno pepper; cook for 3-5 minutes.
(5) Turn the heat down to low, and add the cooked potatoes and chorizo back to the skillet; cook for 3-5 minutes, mixing the ingredients together gently (you do not want to end up with mashed potatoes).
(6) As the chorizo-potato mixture is cooking, place the tortillas on a cookie or baking sheet and put into the oven to warm up.
(7) When you are ready to eat, put a large spoonful of the chorizo-potato mixture onto a warmed tortilla; top with a dollop of sour cream or a spoonful of salsa. Serve immediately.
