Spicy Gluten-Free Chorizo and Potato Tacos

Ingredients

• 1 lb Chorizo
• 1 lb Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 2 count Chipotle peppers in adobo sauce
• 12 count Corn tortillas
• 0.25 cup Cilantro
• 4 count Lime wedges
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Prepare your ingredients: Dice the 1 lb of potatoes into 1/2-inch cubes. Dice the 1 medium onion into 1/2-inch pieces. Mince the 2 cloves of garlic. Mince the 2 chipotle peppers in adobo sauce.
2. 2Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat (350°F / 175°C). Add the diced 1 lb of potatoes and the diced 1 medium onion. Cook, stirring occasionally, for 8 to 10 minutes, or until the potatoes are beginning to soften and the onion is translucent.
3. 3Add the 1 lb of chorizo, the minced 2 cloves of garlic, and the minced 2 chipotle peppers in adobo sauce to the skillet. Cook, breaking up the chorizo with a spoon, for 8 to 10 minutes, or until the chorizo is fully cooked and no pink remains. The mixture should be fragrant.
4. 4Season the chorizo and potato mixture with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine.
5. 5Warm the 12 count 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.
6. 6Assemble the tacos: Spoon the chorizo and potato mixture into each of the warmed 12 count corn tortillas. Garnish each taco with 0.25 cup of chopped cilantro. Serve immediately with the 4 count lime wedges on the side.

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