Bring a large pot of salted water to a boil, and add the potatoes. Cook for 6-7 minutes or until just soft enough to poke a fork into one of the pieces. Drain the potatoes and set aside.
2 Idaho potatoes
In the meantime, heat the oil in a large skillet over low-medium heat then cook the onion until it becomes translucent, about 2 minutes then add the garlic and cook for 30 seconds or until it becomes fragrant.
2 teaspoons vegetable oil, ½ white onion, 3 garlic cloves
Add the chorizo and salt and cook until it's cooked through and most of the moisture is cooked off, about 8-10 minutes.
20 ounces pork chorizo, ¼ teaspoon kosher salt
Stir in the potatoes and place 3-4 tablespoons of the mixture into a tortilla. Add your favorite toppings and garnishes. Some of our favorites are crumbled queso fresco, table crema, cilantro and limes on the side.
10 to 12 corn tortillas
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 chorizo tacos. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.