Potato & Chorizo Tacos
INGREDIENTS: 3 Mexican chorizo links; 1 wax potato. RECIPE: Cut potato into thin french fry shapes. Cook potatoes in water for 10 minutes until al dente. Saute chorizo in cast iron pan. When chorizo is cooked and not quite crispy, add a handful of potatoes and mix. Continue cooking until potatoes absorb chorizo flavor and crisp up. Warm tortillas on dry pan and serve mixture in tortillas with toppings of your choosing, such as pineapple salsa and queso.
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