There’s been a lot of talk about tacos recently. If you’re like me and think about tacos a lot on a regular day, then this has probably made you crave them more than ever. I don’t know about you, but I’m all for access to more tacos. We went to one of our former go-to restaurants recently. Their tacos were my favorite thing on the menu, and I was so excited about going there to enjoy a cool evening on their patio. I thought about those tacos all day long only to discover upon arriving that they no longer have them on the menu. Do you ever get your mind set on something to the point that nothing else will do? That’s how I felt that evening.
This recipe is a result of that night, when I ended up with tomato soup instead of the chorizo tacos I wanted so badly. I knew I needed to have a go-to recipe for chorizo and potato tacos so that I could alleviate my disappointment and fulfill that taco craving. Now that I’ve got it, we will be having tacos much more frequently. Instead of making more tacos with the leftovers, I fried an egg and used it to top them for breakfast the next morning.
We tried a new technique when making these – par-cooking the potatoes in vinegar water. These were some of the crispiest and most delicious potatoes I’ve ever eaten. We switched the recipe up a bit by cooking the chorizo first and then using the remaining fat in the skillet to cook the potatoes. Doing that gave the potatoes so much flavor, and I was having a hard time resisting eating them while we warmed the tortillas.