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TACOS - GROUND PORK - Fresh-Chorizo-and-Potato Tacos
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| Fresh-Chorizo-and-Potato Tacos SERVINGS: MAKES 12 TACOS •STAFF-FAVORITE | |
| 2 pounds | Yukon Gold potatoes |
| 1 1/2 pounds | ground pork |
| 1 tablespoon | kosher salt |
| 1 tablespoon | minced garlic |
| 1 tablespoon | sweet paprika |
| 2 tablespoons | chopped chipotles in adobo |
| 1/2 teaspoon | ground coriander |
| 1 teaspoon | dried oregano, crumbled |
| 2 tablespoons | cider vinegar |
| 1/4 cup | vegetable oil |
| 12 | corn tortillas, warmed |
Tomato salsa, chopped white onion, cilantro and lime wedges, for serving
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In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
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