Tacos de papas con chorizo

By Ethan Chlebowski · 45 min

Ingredients

Instructions

1. Boil the diced potatoes in salted water for about 10 minutes, then drain.
2. Meanwhile, cook the chorizo over medium heat with the diced white onion.
3. Add the drained potatoes to the chorizo and onion. Stir and lightly mash the potatoes with the back of a spoon until the mixture is slightly cohesive, like a hash.
4. Turn off the heat and stir in the queso fresco. Add salt only if needed, tasting first, as the chorizo and cheese are already salty.
5. Steam the corn tortillas by wrapping them in a damp clean towel and microwaving for 30 seconds.
6. Spoon some filling into each tortilla and fold it in half.
7. Heat a thin layer of oil over medium-high heat in a cast iron pan, enough to cover the whole pan.
8. Fry the tacos on each side until the outer shell is just crisp but still pliable.
9. For the salsa: halve the tomatoes, place them cut side down on a roasting sheet and broil at 500 until slightly charred, about 8-10 minutes.
10. Meanwhile, heat a comal or cast iron pan on high and char the jalapeños until blistered all over, then remove.
11. Char the loose corn kernels for 1-2 minutes, then remove.
12. Heat 1 tsp oil, cook the diced onion for 2 minutes, then turn off the heat.
13. Blend all the roasted ingredients in a high-powered blender until chunky-smooth, then season with at least 1/2 tsp salt to taste.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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OnionTomatoPotatoTortillaSweet cornChorizoQueso fresco