Fresh-Chorizo-and-Potato Tacos

By á-7571

Except for its Velveeta-y chile con queso, San Francisco's Tacolicious prizes local ingredients—both at its Ferry Plaza stand and at its restaurant.

Our Pairing Suggestion

Plummy, peppery Zinfandel.

Ingredients

• 2 pounds Yukon Gold potatoes
• 1 1/2 pounds ground pork
• 1 tablespoon kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon sweet paprika
• 2 tablespoons chopped chipotles in adobo
• 1/2 teaspoon ground coriander
• 1 teaspoon dried oregano, crumbled
• 2 tablespoons cider vinegar
• 1/4 cup vegetable oil
• 12 corn tortillas, warmed
• Tomato salsa, chopped white onion, cilantro and lime wedges, for serving

Details

Servings 12
Preparation time 50mins
Cooking time 50mins
Adapted from foodandwine.com

Preparation

Step 1

1. In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.

2. In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.

3. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.

4. Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges