Canola Oil (as needed)
in a large skillet over medium-high heat.
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 pieces)
. 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 cloves)
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 Tortillas (8)
for 2 minutes on each side, if desired.
Stuff your tacos with the potato and chorizo mix and top with
Onions (to taste)
Fresh Cilantro (to taste)
Lime Wedges (to taste)
, and any salsa of choice.