Chorizo and Potato Tacos

Ingredients

• ¾ lb Mexican chorizo
• 1½ lb Yukon Gold potatoes
• ½ Yellow onion
• 2 clove Garlic
• 1 tbsp Vegetable oil
• 12 Corn tortillas
• ¼ cup Cilantro (optional)
• 1 Lime (optional)
• ½ cup Salsa (optional)

Steps

1. Peel and dice the potatoes into 1/2-inch cubes. Finely dice the yellow onion and mince the garlic.
2. Heat vegetable oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes. Remove potatoes from skillet and set aside.
3. Add the chorizo to the same skillet, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. Drain any excess grease.
4. Add the diced onion and minced garlic to the skillet with the chorizo. Cook until the onion softens, about 3-5 minutes.
5. Return the cooked potatoes to the skillet with the chorizo mixture. Stir well to combine and heat through for 2-3 minutes.
6. Warm the corn tortillas in a separate dry skillet or microwave until pliable.
7. Assemble tacos by filling warm tortillas with the chorizo and potato mixture. Garnish with chopped cilantro, a squeeze of fresh lime juice, and salsa, if desired.