Tacos de Chorizo y Papas
If your kids love tacos (which ones don't?), but you would like to change it up from the usual "taco meat", you need to give these chorizo and potato tacos a try...they are just as easy and inexpensive to prepare, and you'll love the change...
Chorizo and Potato Tacos
16-20oz. pkg. refrigerated shredded potatoes
2 tbs. canola oil
coarse salt and fresh ground black pepper
1 lb. fresh chorizo
Serve with crunchy tacos or soft tortillas of choice and your favorite taco toppings- we used just shredded queso Chihuahua, and Tapatío hot sauce. On the side we had shredded romaine, avocado, pickled jalapeños, and white beans dressed with diced red onion, lime juice, olive oil, cumin, and garlic.
Brown the chorizo in a large skillet over medium heat (cast iron works nicely for this); once browned remove to a paper towel lined plate and drain off the fat from the pan. Return the pan to medium heat, add the oil and once it is hot, add the potatoes in an even layer. Cook until browned all over, about 20 minutes- the trick is to not fuss with the potatoes too much, but to allow them a chance to brown before flipping them. Once the potatoes are brown, add back the chorizo and toss to combine before heating through. Serve with your favorite taco toppings and enjoy.