Chorizo and Potato Tacos

Ingredients

Filling

• 1 lb Yukon Gold potatoes, peeled and cut into ½-inch chunks
• Salt and pepper
• 3 Tbsp vegetable oil
• 1 Tbsp ancho chile powder
• 1 Tbsp paprika
• 1½ tsp ground coriander
• 1½ tsp dried oregano
• ¼ tsp ground cinnamon
• Pinch cayenne pepper
• Pinch ground allspice
• 3 Tbsp cider vinegar
• 1½ tsp sugar
• 1 garlic clove, minced
• 8 oz ground pork

Sauce

• 8 oz tomatillos, husked, rinsed, dried, and cut into 1-inch pieces
• 1 avocado, halved, pitted, and cut into 1-inch pieces
• 1–2 jalapeño chiles, stemmed, seeded, and chopped
• ¼ cup chopped fresh cilantro leaves and stems
• 1 Tbsp lime juice
• 1 garlic clove, minced
• ¾ tsp salt

Tacos

• 12 (6-inch) corn tortillas, warmed
• Finely chopped white onion
• Fresh cilantro leaves
• Lime wedges

Directions

1. Filling: Bring 4 cups water to a boil in a 12-inch nonstick skillet. Add the potatoes and 1 teaspoon salt, reduce to medium, cover, and cook until just tender, 3–5 minutes. Drain the potatoes and wipe out the skillet.
2. Combine the oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, ¾ teaspoon salt, and ½ teaspoon pepper in the empty skillet. Cook over medium heat, stirring constantly, until bubbling and fragrant. Off heat, carefully stir in the vinegar, sugar, and garlic (it will sputter). Let cool about 5 minutes, then add the pork and mash with a spatula until the spices are evenly worked in.
3. Return the skillet to medium-high and cook, mashing and stirring, until the pork is in fine crumbles and the juices bubble, about 3 minutes.
4. Stir in the potatoes, cover, and reduce to low. Cook until the potatoes have softened fully and soaked up most of the juices, 6–8 minutes, stirring halfway. Off heat, mash about an eighth of the potatoes and stir to distribute. Keep warm.
5. Sauce: Process all the sauce ingredients in a food processor until smooth, about 1 minute.
6. Tacos: Spoon the filling into the warm tortillas and serve, passing the sauce, onion, cilantro, and lime wedges.