Chorizo and Potato Tacos

Ingredients

• Pork and beef chorizo

  4 oz or 113g

• Potato

  raw, with skin

  1 cup, diced or 150g

• Corn tortillas

  4 tortilla or 96g

• Chili powder

  ½ tsp or 1g

• Cumin seed

  ½ tsp, ground or 2g

Directions

1. Heat a large skillet over medium heat. Add the crumbled chorizo and cook, stirring, until browned with crisp edges, about 5 minutes. Transfer to a plate, leaving the rendered fat in the pan.
2. Add the diced potatoes to the skillet and cook over medium heat, stirring occasionally, until tender and golden, 10–12 minutes. If needed, cover briefly to steam, then uncover to crisp.
3. Sprinkle in the chili powder and cumin, tossing to coat the potatoes evenly, and cook until fragrant, 1–2 minutes.
4. Return the chorizo to the skillet and stir with the potatoes until heated through, about 2 minutes. Taste and adjust seasoning if needed.
5. Warm the corn tortillas in a dry skillet over medium heat until pliable and lightly charred in spots.
6. Fill each tortilla with the chorizo–potato mixture and serve immediately.