Crispy Potato and Chorizo Tacos Recipe | Benny Crocker
Oppskrift av Ben Bosch fra Benny Crocker.
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Cooking tools:
- Cast iron skillet
- Nonstick skillet
- Pot
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Stove
- Serving platter
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
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