Ingredients:
For the filling:
· 1 pound chorizo
· 2 medium potatoes, peeled and diced into 1/2-inch cubes
· 4 guajillo peppers
· 1 - 2 chipotle in adobo, depending on heat level
· 1 cup chicken broth
· 1/3 cup onion, diced
· 3 tablespoons olive oil plus more for brushing tortillas
· 2 cloves garlic, minced
· 1 teaspoon cumin
· 1 teaspoon oregano
· 1/2 teaspoon paprika, smoked
· 1½ tablespoons red wine vinegar
· Salt & Pepper to taste
· 1 cup cheese, shredded
Toppings:
· Lettuce, salsa, and cilantro
· Tortillas to serve
Method:
1. In a large skillet, preheat the oil to medium heat for 3 to 4 minutes. Brown the chorizo, remove and set aside. Do not drain grease. Add the potatoes and lightly season with salt and pepper. Cook for 8 to 10 minutes, stirring as needed.
2. While the potatoes cook, remove the stems and seeds from the guajillo peppers and tear them into smaller pieces. Place in a bowl with 4 cups of very hot water and let steep until softened.
3. Add the onions and garlic to the potatoes and continue cooking for 3 minutes.
4. Drain the guajillo peppers and transfer to a blender or food processor. Add chipotles, cumin, oregano, paprika, vinegar and chicken broth. Blend on high until smooth, then pour into the potato mixture. Stir well to combine, taste for salt and continue cooking for another 6 to 8 minutes or until sauce reduces. Mash the potato mix slightly with a masher. Stir in chorizo. Set aside.
5. For the tacos: Preheat a large comal or skillet to medium heat. Brush the corn tortillas on one side with olive oil. Lay them, oil side down, onto the hot comal. Fill one half with some filling and some cheese. Fold the tortilla closed to form a taco. Flip once the first side is brown. Continue cooking until both sides are lightly browned and crispy. Remove from heat and transfer to a serving plate, cover with a kitchen towel and let the tacos rest for 10 minutes.
6. Serve with tomato, cilantro, lettuce and salsa.
Salsa Verde:
Ingredients:
· 1.5 pounds tomatillos
· 2 tablespoons onion, finely diced
· ½ cup cilantro, chopped
· 2 cloves garlic, minced
· ½ - 1 jalapeno pepper, whole
· Juice of 1 lime
· Salt & Pepper to taste
Method:
1. Preheat oven to broil or highest temperature. Remove husks from tomatillos and cut in half. Place onto sheet tray. Add jalapeno to sheet try with tomatillos. Roast until charred and starting to blacken.
2. Add tomatillos with juice, jalapeno (seeded if desired) and all other ingredients to blender. Blend until smooth – add a little water if necessary. Season with salt and pepper to taste.