Based on J. Kenji López-Alt – Serious Eats
Makes generous 4 servings
Takes about 40 minutes
1 pound potatoes, scrubbed but not peeled, cut into 1-inch cubes (about 3 large potatoes)
Kosher salt
2 tablespoons vegetable oil, divided
1 pound chorizo or turkey chorizo, or vegan chorizo
5-6 radishes cut into matchsticks
1/4 cup chopped fresh cilantro
juice of half a lime
2 teaspoons sugar, divided
2 tablespoons mayonnaise
2 tablespoons rice or cider vinegar
half a purple onion
1 bay leaf
5-6 pepper corns
kosher salt and freshly ground black pepper
6-8 warm soft corn tortillas
Optional: Homemade or store-bought salsa, avocado, and sour cream for serving
Heat the oven to 400°. Place the potatoes in a bowl, and toss with 1 tablespoon of the vegetable oil, few good pinches of the kosher salt, and freshly ground pepper. Transfer to a baking sheet lined with parchment, and roast in the oven until they’re nice and crispy, about 20 minutes.
Put the radishes and cilantro into a bowl with a pinch of salt. Mix 1 teaspoon of the sugar, mayonnaise, and lime juice, pour in, and toss, grind in some black pepper and taste for seasoning. Set aside till serving.
Put the sliced purple onion, bay leaf, and pepper corns into a small bowl. Combine the vinegar and the remaining teaspoon of sugar in a spouted glass measuring cup. Heat in the microwave for about 40 seconds to a minute to dissolve the sugar, and pour over the onion. Set aside to pickle until serving.
Heat remaining 1 tablespoon oil in a medium non-stick or cast iron skillet, and add chorizo and cook, stirring, and breaking up the meat with a spoon. Continue cooking, stirring and tossing frequently, until all the liquid has evaporated, the chorizo starts sizzling, and eventually is quite dry and well-browned, about 15 minutes.
Transfer the potatoes to the pan with the cooked chorizo. Toss to combine and check seasoning. Serve chorizo and potato mixture immediately with tortillas, slaw, and pickled onions, and optional toppings.
Note: you can heat the tortillas in the microwave, wrapped in a dish towel, or heat them in the basket of vegetable steamer.
