Chorizo and Potato Tacos

Recipe from Just Tacos by Shelley Wiseman (Taunton Press, 2011)

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Makes 4 cups (12 to 15 tacos; serves 4 to 5)

• 1 pound boiling potatoes (about 2 large)
• 1 pound Mexican or Spanish chorizo
• 2 teaspoons dried oregano, preferably Mexican, crumbled
• Salt

These are easy and satisfying tacos for any time of day, including breakfast. If you can't find Mexican chorizo, which is fresh not cured like Spanish chorizo. If you use Spanish chorizo, you'll need to finely chop it and sauté it in a little oil.

Peel the potatoes and cut them into 1/2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.

Remove the casings from the chorizo and crumble (Mexican) or finely chop (Spanish) the meat. Cook the chorizo in a large skillet (add a teaspoon of oil if using Spanish chorizo) over medium heat, stirring, for 5 minutes. Add the potato and oregano and cook, stirring, for 5 minutes. Season with salt to taste.

Make tacos with the accompaniments.

Accompaniments: Warm corn tortillas, guacamole or Fresh Tomato Salsa.

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