Chorizo and Potato Tacos (Tacos de Chorizo y Papa)

Ingredients

• 1 lb. boiling potatoes (about 2 large)
• 1 lb. Mexican or Spanish chorizo
• 2 tsp. dried oregano, preferably Mexican, crumbled
• Salt

Peel the potatoes and cut them into 1⁄2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain. Remove the casings from the chorizo and crumble (Mexican) or finely chop (Spanish) the meat. Cook the chorizo in a ...

View full recipe at Fine Cooking