Things You'll Need:
- 2 tsp. salt
- paper towels
- tongs
- 2 large potatoes - peeled and cut into small dice
- aluminum foil
- fresh pico de gallo style salsas
- measuring spoons
- cutting boards
- skillets
- measuring cups
- 1 tbsp. canola oil - plus 1/4 cup for frying the tacos
- wooden spoons
- chef's knives
- plum tomatoes - chopped, for garnish
- 1/2 tsp. freshly cracked black pepper
- sauté pans
- 12 corn tortillas
- 1/4 lb. shredded Monterey Jack cheese
- shredded iceberg lettuce for garnish
- 2 chorizo sausages (the dry Mexican or Spanish kind)
- Aluminum Foil
- Aluminum Foil
- Fresh Pico De Gallo Style Salsas
- Shredded Iceberg Lettuce For Garnish
- Chef's Knives
- Chef's Knives
- Cutting Boards
- Measuring Cups
- Measuring Spoons
- Skillets
- Tongs
- Wooden Spoons
- Paper Towels
- Paper Towels
- Paper towels
- Measuring cups
- Skillets
- 2 large potatoes - peeled and cut into small dice
- 1/2 tsp. freshly cracked black pepper
- 2 chorizo sausages (the dry Mexican or Spanish kind)
- 1/4 lb. shredded Monterey Jack cheese
- sauté pans
- 12 corn tortillas
- 2 tsp. salt
- plum tomatoes - chopped, for garnish
- 1 tbsp. canola oil - plus 1/4 cup for frying the tacos
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Step 1
Sprinkle each tortilla with a few drops of water and put into one stack. Wrap the stack in foil and put in the oven at 250 degrees F.
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Step 2
Cut the chorizo into small pieces and put in a large skillet with 1 tbsp. oil over medium heat. Cook until the oil starts to turn red.
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Step 3
Remove the chorizo to a plate lined with paper towels to drain the excess oil. Add the potatoes to the skillet.
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Step 4
Cook the potatoes, stirring occasionally, until they are quite soft. Add the salt and pepper and chorizo back to the pan. Keep warm over low heat.
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Step 5
Heat the remaining oil in a small sauté pan over high heat.
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Step 6
When the tortillas are hot, place one on a large plate and put 2 or 3 large tablespoons of the chorizo and potato mixture in a line across the middle of the tortilla. Leave about 1/2 inch of space between the ends of the line and the edge of the tortilla.
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Step 7
Bring the edges opposite the line of chorizo and potatoes together and hold together with a pair of tongs. Lower the folded end of the tortilla into the pan of hot oil and hold there until the tortilla is firm.
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Step 8
Once the folded end of the tortilla is firm, you can lower one side of the tortilla and then the other to cook them in the oil. Remove the cooked taco to paper towels to drain.
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Step 9
Repeat with the remaining tortillas. Garnish with the cheese, lettuce, tomatoes and salsa.
