Chorizo and Potato Tacos
Serves 2 – 4
- 6 ounces fresh chorizo, casings removed
- 2 medium red potatoes, cut into a small dice (about 2 cups)
- 1 yellow onion, cut into a small dice (about 1/2 cup)
- Kosher salt
- Freshly ground black pepper
- Tortillas
- Lettuce
- Other taco toppings – sour cream, cheese, avocado, salsa, etc.
Brown the chorizo in a skillet over medium heat, breaking it up with a wooden spoon as it cooks. Once the chorizo is fully cooked (about 6-8 minutes), transfer it to a small bowl, leaving the rendered fat (and flavor!) in the pan.
Add the potatoes and cook for 3 – 4 minutes, until slightly tender. Add the onion and continue to cook until both the potatoes and onion are soft and tender (an additional 4 – 5 minutes). Return the chorizo to the pan and stir to combine. Season with salt and pepper, if necessary.
Serve immediately on tortillas with lettuce and other taco toppings.
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