Fresh Chorizo and Potato Tacos

Submitted by Pinay0618

"For years I've made my tacos with ground beef and potatoes. This recipe is not made with store-bought chorizo, but ground pork to which you add the spices, so you get to control the heat. Recipe from Saveur."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 12 tacos
• Serves: 4

ingredients

• 2 lbs yukon gold potatoes
• 1 1⁄2 lbs ground pork
• 1 tablespoon kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon sweet paprika
• 2 tablespoons chopped chipotle chiles in adobo
• 1⁄2 teaspoon ground coriander
• 1 teaspoon dried oregano, crumbled
• 2 tablespoons cider vinegar
• 1⁄4 cup vegetable oil
• 12 corn tortillas, warmed
• salsa
• chopped white onion
• cilantro
• lime wedge

directions

1. In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
2. In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
3. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
4. Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.