Smoky Chorizo and Potato Tacos

Smoky Chorizo and Potato Tacos

Yield: 20 each entrée servings or 40 6-inch tacos

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Heat rondeau to medium heat and add chorizo, breaking it up to cook evenly.
  3. Cook chorizo until almost cooked through, browning slightly.
  4. Add onions and cook 1-2 minutes to soften.
  5. Add kosher salt and smoked paprika, cook 1 minute until fragrant.
  6. Add Reser’s Diced Red Potatoes or Reser’s Diced Potatoes and coat with chorizo/onion mixture.
  7. Cook 10-15 minutes until potatoes have browned slightly and are heated through.
  8. Place two warmed Don Panchos 6-inch Golden Blend Tortillas on a plate and fill each with ½ cup of potato mixture.
  9. Garnish with crumbled Cotija and cilantro leaves.
  10. Place lime on the side and serve.
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