SHOW ALL IMAGES
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.
Rate & Review
TagsVIEW MORE TAGS VIEW LESS TAGS
Turkey Meatballs with Lemony Ricotta Pasta
Pea and Pancetta Crostini
Coconut Chai Chocolate Cake
Lentil Walnut Burgers
Chicken and Scallion Stir-Fry
Oatmeal Cookie Pancakes
Double Chocolate Peppermint Bark
Vegan Cinnamon Rolls
Pumpkin Pie Scones
Skillet Beef Short Rib Pot Roast
Potato and Parsnip Mash
Braised Chicken Enchilada Tacos
Roasted Balsamic Chicken Risotto
Orange Chiffon Cake
Low-Fat Eggnog Pancakes