Heat some Canola Oil (to taste) in a large skillet over medium-high heat.
Peel the Russet Potato (1) and grate with a box grater or cut into a small dice. To prevent browning, add the potatoes to a bowl of water, just be sure to rinse and dry before cooking.
Remove the casings from the Mexican Chorizo (5 piece). Add the chorizo to the hot skillet and break apart with a wooden spoon. Cook until crispy, 5-7 minutes.
Add the potatoes and Garlic (2 clove) cooking over medium heat for 10 minutes until the potatoes are tender and no longer have a raw potato taste.
Taste the mix and adjust Kosher Salt (to taste) if necessary. Remove the crushed garlic.
Heat a tablespoon more of oil in a separate pan and crisp the Flour Tortilla (8) for 2 minutes on each side, if desired.
Stuff your tacos with the potato and chorizo mix and top with Onion (to taste), Fresh Cilantro (to taste), Lime Wedge (to taste), and any salsa of choice.