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Chorizo and potato tacos

 I am late to the game with chorizo; I have only eaten it for the past 5 or so years of my life. I keep finding ways to add it to various meals though and am thrilled. Paired with potatoes and in a taco? Yes. Try it and agree with me.


1 Yukon gold potato, diced

1 bunch scallions

1 plum tomato, diced

2 ounces sour cream

6 six inch flour tortillas

1/2 chorizo sausage

salt, pepper, vinegar, oil

garlic, niched


Scrub potato, then cut into 1⁄4-inch pieces. Transfer to a medium heavy skillet  along with a generous pinch of salt, 1 teaspoon vinegar , and enough water to cover by 1 inch. Cover, bring to a boil over high, then uncover and cook until potatoes are easily pierced with a fork, about 5 minutes. Drain potatoes and set aside. Wipe out skillet.

In a medium bowl, stir to combine tomatoes, chopped garlic , all but 2 tablespoons of the scallion dark greens, 1 teaspoon each of vinegar and oil, and a generous pinch each of salt and pepper .

In a small bowl, slightly thin all of the sour cream by stirring in 1 teaspoon vinegar at a time, as needed; season to taste with salt and pepper. Heat same skillet over medium-high. Place 1 tortilla in skillet at a time and cook on one side until charred in spots, about 30 seconds. Wrap in a towel or aluminum foil to keep warm. Repeat with remaining tortillas.

Heat 2 tablespoons oil in same skillet over medium-high until shimmering. Add potatoes and a pinch each salt and pepper. Shake to distribute around skillet into one even layer. Cook, stirring occasionally, until potatoes are lightly browned on all sides, 3–5 minutes. Remove casing from chorizo, if necessary.

Add chorizo and all of the scallion whites and light greens to skillet. Cook, breaking up meat into smaller pieces, until chorizo is cooked through and potatoes are crisp, about 5 minutes. Season to taste with salt and pepper. Spoon chorizo-potato filling onto tortillas. Top with pico de gallo, sour cream, and any remaining scallion dark greens. Enjoy!


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