Gluten-Free Chorizo and Potato Tacos

Instructions

1. 1Prepare your ingredients: Dice the about 450 g potatoes into 1.27 cm cubes. Dice the 0.5 onion into 0.635 cm pieces. Mince the 2 cloves garlic.
2. 2Heat the 1 tbsp olive oil in a large skillet over medium heat, about 163°C. Add the diced potatoes and diced onion. Cook, stirring occasionally, for 10 to 12 minutes, or until the potatoes are tender when pierced with a fork and the onion is softened.
3. 3Add the about 340 g Mexican chorizo and the minced garlic to the skillet with the potatoes and onion. Cook, breaking up the chorizo with a spoon, for 8 to 10 minutes. Continue cooking until the chorizo is fully browned and cooked through, reaching an internal temperature of 71°C.
4. 4While the chorizo mixture is cooking, warm the 8 corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by warming them one by one in a dry skillet over medium heat for about 30 seconds per side, until pliable.
5. 5Assemble the tacos: Spoon the chorizo and potato mixture into the center of each warm corn tortilla.
6. 6Garnish the tacos. Finely chop the 0.25 cup cilantro and sprinkle it over the tacos. Cut the 1 lime into wedges for squeezing over the tacos. Serve with the 0.5 cup salsa verde on the side for spooning onto the tacos.

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