Crispy Potato and Chorizo Tacos Recipe | Benny Crocker | Umami

Ingredients

• 1 pound russet potatoes, cut into 1/2-inch dice (about 3 large potatoes)
• Kosher salt
• 1 tablespoon white vinegar
• 6 tablespoons vegetable oil, divided
• 1 pound fresh Mexican chorizo or vegan Mexican chorizo
• 12 to 16 warm soft corn tortillas , for serving
• 1 white onion, minced, for serving
• 1/2 cup chopped fresh cilantro leaves, for serving
• Homemade or store-bought salsa verde, for serving
• 2 limes cut into 8 wedges each, for serving