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.
It’s too soon to tell how much the immigration crackdown is to blame.
