Warm Mexican Chorizo and Potato Tacos

Ingredients

• 1 pound Mexican chorizo
• 3 medium russet potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 tablespoons vegetable oil
• 8 small corn tortillas, warmed

• 1 cup fresh cilantro, chopped
• 1 cup crumbled queso fresco
• 1 small lime, cut into wedges

Method

1. 01
   Heat the vegetable oil in a large skillet over medium heat.
2. 02
   Add the chopped onion to the skillet and sauté until translucent, about 3-4 minutes.
3. 03
   Add the diced potatoes to the skillet, stir to combine, and cook for about 10 minutes, or until the potatoes start to soften.
4. 04
   Remove the chorizo from its casing, add it to the skillet, and cook, breaking it up with a spoon, until fully cooked and browned, about 8-10 minutes.
5. 05
   Reduce the heat to low, cover the skillet, and let the mixture cook for an additional 5 minutes, allowing the flavors to meld.
6. 06
   Warm the corn tortillas in a dry skillet or microwave until pliable.
7. 07
   Assemble the tacos by spooning the chorizo and potato mixture onto each tortilla.
8. 08
   Top each taco with chopped cilantro, crumbled queso fresco, and a squeeze of lime juice.