Chorizo Potato Tacos

Servings: 4

Cook Time: 25 minutes

*Ingredients currently available at the Cooperstown Farmers' Market

Ingredients

·    1 1/2 pounds potatoes (about 2 large), scrubbed and cut into ½-inch cubes*

·    Kosher salt

·    2 tablespoons (or more) canola or other neutral oil

·    3/4 pound fresh chorizo*

·    1 small red onion, finely chopped*

·    Warm corn tortillas, for serving

·    1 handful cilantro leaves (a little bit of stem is fine!), finely chopped

·    Salsa verde*

Instructions

1.  In a large saucepan, cover the potatoes with water by about 1 inch (2.5 centimeters). Add 1 tablespoon of the salt and stir to combine. Bring the water to a boil over high heat. Reduce the heat to medium and simmer for about 8 minutes, until the potatoes are just tender. Drain the potatoes in a colander and give them a really good shake to make sure they’re as dry as possible.

2.  Meanwhile, in a large nonstick skillet over high heat, crumble the chorizo and cook, stirring occasionally, for about 8 minutes, until the chorizo has released its liquid, the liquid has evaporated, and the meat begins to sizzle in all of its glorious fat.

3.  Add the onion and drained potatoes and cook, stirring occasionally, for about 8 minutes, until the potatoes are crisp. Between the nonstick skillet and the chorizo fat, you shouldn’t need any more oil, but if things are looking dry and your potatoes aren’t crisping nicely, go ahead and add another splash of oil. Season to taste with salt.

4.  Divide the potato mixture among the tortillas. Sprinkle with the cilantro and salsa verde.