Fresh Chorizo And Potato Tacos

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 lbs yukon gold potatoes
• 1 1/2 lbs ground lamb
• 1 tablespoon kosher salt
• 1 tablespoon minced garlic
• 1 tablespoon sweet paprika
• 2 tablespoons chopped chipotle chiles 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
• salsa
• chopped onion
• cilantro
• lime wedge

Recipe

• 1 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.
• 2 in a large bowl, knead the lamb with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. gently knead in the potatoes, leaving some chunks of potato.
• 3 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.
• 4 transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.