tacos with potatoes and chorizo.

Yesterday was National Margarita Day, and while I don't usually need a reason to have a drink (a typical work day is usually enough of a reason), I felt it was only fitting to start my evening with a liquid libation in the form of tequila and lime.  While in theory, spending my evening drinking tequila seems like a good idea (everyone knows that only smart logical decisions are only made when consuming tequila), I figured a little hand-held snack to accompany my hand-held drink would help abate a pounding headache the next morning.  Since tacos and margaritas go together like peanut butter and jelly therein lie the answer of what to make for dinner.  I have had for several weeks now been thinking about a recipe for chorizo and potato tacos.  The idea of chorizo and potato tacos seemed like a more flavorful corned beef hash which in my book is always a good thing, especially if you can pile the hash up into warm corn tortillas with wedges of avocado and a drizzle of sour cream which is exactly what we did for dinner.  It was warm and comforting and the epitome of the perfect accompaniment to a blood orange and lime margarita which was inspired by the always on point Deb Perelman of Smitten Kitchen (I've said it before and will say it again, she always knows what I want before I even know).  

Tacos de Papas con Chorizo (Tacos with Potatoes and Chroizo)
Recipe adapted (barely) from Tacos, Tortas, and Tamales by Roberto Santibanez

These are ridiculously good.  There isn't much to say beyond that.  I imagine they would also be fabulous combined with scrambled eggs in a breakfast burrito (for those Saturday mornings when you need something to help combat a wicked hang-over.) 

Serves 4 (makes enough for 12 small tortillas)

1 pound red-skinned or Yukon gold potatoes
1/2 teaspoon kosher salt, divided (or more depending on how salty your chorizo is)
3/4 pound Mexican chorizo, casings removed if there are any
1 cup finely chopped white onion
1 -2  jalapeno chiles, minced 
Accompaniments: Sliced avocado, diced cilantro, sour cream, tequila

Bring a pot of water to boil over high heat.  While you bring the water to boil, peel the potatoes and dice them into 1/4 inch cubes.  When the water comes to boil, add 1/4 teaspoon kosher salt and then add the potatoes.  Cook the potatoes until they are tender about 5 - 8 minutes.  Drain and set aside.  

While the potatoes are cooking, place the chorizo in a cold, large, cast-iron skillet or other large heavy bottomed pan and set it over medium-high heat.  Cook, stirring, and breaking up the chorizo slightly, until it's completely cooked and lightly browned about 8-10 minutes.  Add the onions and chile and cook, stirring and scraping, until the onions are translucent and soft about 5 - 6 minutes.  

Add the potatoes and 1/4 teaspoon salt and cook until the potatoes are hot all the way through and have absorbed some of the chorizo flavor, about 5 - 6 minutes.  As you cook, mash some of the potatoes.  Taste and adjust seasonings as necessary.