POTATO AND CHORIZO TACO
Makes 12 tacos.
Note: Think all tacos are traditional? Try this from the new book "Tacos" by Scott Wilson (Sasquatch Books, 100 pages, $16.95), which also has many other ideas. Mexican chorizo is a cured sausage.
• 1/2 lb. medium russet or white potatoes, quartered
• 1 tbsp. olive oil
• 1/4 medium white onion, cut in 1/4 -in. wedges
• 1/4 lb. Mexican chorizo in bite-size pieces, removed from casing
• Corn or flour tortillas
• Green salsa, chopped onion and cilantro, lime wedges, for toppings
Directions
Put the potatoes in a medium-size pot and cover them with water. Bring the water almost to a boil, then lower it to a simmer, cooking potatoes until barely tender, between 10 and 15 minutes. Be sure not to overcook them. Drain potatoes and put them on a plate to cool, then cut them into1/2 -inch cubes.
Meanwhile, heat a medium-size pan over medium fire and add the olive oil. Tilt the pan to coat the bottom, and add the onion, cooking until translucent, about 5 to 7 minutes.
Add the chorizo and sauté, stirring occasionally, for 7 to 10 minutes more, until cooked through. Add the potatoes and stir in gently. Cook until the potatoes are warmed through, about 5 more minutes.
Serve on warm corn or flour tortillas, topped with salsa, chopped onion and cilantro, with lime wedges on the side.
