1 pound russet potatoes, cut into½-inch dice (about 3 large potatoes)
1 tablespoon white vinegar
2 tablespoons vegetable oil
1 pound fresh Mexican chorizo or vegan Mexican chorizo
12-16 warm soft corn tortillas, for serving
1 small white onion, diced, for serving
½ cup chopped fresh cilantro leaves, for serving
Salsa verde, for serving
2 limes cut into 8 wedges each, for serving
Make sure you get fresh (Mexican) chorizo for this recipe and not the dried (Spanish) type.
Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons of salt. Bring to a boil over high heat and cook for about 5 minutes, just until the potatoes are cooked through. Drain and let rest in the colander until mostly dry.
While the potatoes are boiling, start the chorizo. Remove the casings. Heat the oil in a cast iron or nonstick skillet over high heat until shimmering. Add the chorizo and cook, stirring frequently, until heated through. Continue cooking, stirring frequently, until the chorizo is well-browned and mostly dry, about 15 minutes. Remove with a slotted spoon, leaving the fat in the skillet.
If you need to, add enough oil to reach about 4 tablespoons of fat in the skillet. Add the potatoes in a single layer and cook, tossing and stirring occasionally, until the potatoes are very crisp and golden brown on all sides, about 15 minutes. Add the cooked chorizo back to the skillet and toss with the potatoes. Season with salt to taste.
Serve with diced onions, cilantro, salsa and lime wedges.