Potato, Scallion & Chorizo Crispy Tacos

Method12 steps

1. 1

   Step 1: Rinse and peel the potatoes, then cut into 1-inch pieces. Rinse the scallions and have their white and light-green parts thinly sliced before starting the chorizo pan. Bring a pot of water to a boil over medium-high heat, add the potatoes, and cook for 10–12 minutes after the water returns to a boil. Check from 10 minutes; drain when tender.

   Boil the potato pieces · 10 minUses 1 lb Red Bliss potatoes, peeled and cut into 1-inch pieces · Water for rinsing potatoes and scallions, as needed; drained · Water to cover the potato pieces for boiling; drained

2. 2

   Step 2: Put the raw Mexican chorizo in a large skillet over medium-high heat. Crumble it with a spoon or spatula as it cooks for about 5–6 minutes, checking from 5 minutes, until browned, crisp and fully cooked. Pork or beef chorizo must reach 160°F (71°C); if your chorizo contains poultry, cook it to 165°F (74°C).

   Brown and cook the chorizo · 5 minUses 8 oz fresh uncooked Mexican chorizo sausage, casings removed and coarsely chopped

3. 3

   Step 3: Stir in all the prepared scallion whites and light-green parts. Cook for about 1 minute, until they begin to soften.

   Soften scallions with chorizo · 1 minUses All the cooked chorizo and pan contents · 8 scallions, white and light-green parts thinly sliced (about ½ cup)

4. 4

   Step 4: Add the drained potatoes and measured salt (1 teaspoon). Mash into the chorizo-scallion mixture for about 1 minute, until combined. Remove from the heat, taste, and add more salt if needed.

   Uses All the chorizo mixture · All the tender potatoes lifted from their water · 1 teaspoon kosher or sea salt · Additional salt, to taste if needed

5. 5

   Step 5: Warm the ready tortillas one at a time in a dry skillet over medium heat for 15–30 seconds per face, until pliable enough to roll without cracking.

   Uses All 10–12 ready corn tortillas

6. 6

   Step 6: Put a few tablespoons of cooked filling in each warm tortilla and roll tightly. Insert wooden toothpicks through pairs of tacos at their seams to hold them closed. Choose one finish: the frying route in the next four actions, or the dry-toasting route after them. Keep unused filling refrigerated promptly.

   Uses All the warm tortillas · A few tablespoons of filling per tortilla, with any unused filling kept cold

7. 7

   Step 7: For frying only, heat enough safflower oil for about a 1-inch depth in a large skillet over medium heat. After roughly 4–6 minutes it should be hot, with bubbles around a taco when added. Skip the frying actions if choosing dry toasting.

   Uses Safflower oil, enough for a 1-inch pan depth if frying

8. 8

   Step 8: For frying, carefully add an uncrowded batch of rolled tacos. Fry the first face for 2–3 minutes, checking from 2 minutes, until the bottom and sides are golden and crisp, then turn with tongs.

   Fry tacos: first face · 2 minUses The hot oil, only for the frying route · A few rolled tacos for the first frying batch

9. 9

   Step 9: Fry the second face for another 2–3 minutes, checking from 2 minutes, until golden and crisp.

   Fry tacos: second face · 2 minUses The same turned tacos and their hot frying oil

10. 10

    Step 10: For the frying route, lift the cooked tacos onto paper towels to drain. Repeat with the remaining rolled tacos in uncrowded batches, about 2–3 minutes per face, until golden and crisp. Drain each batch, then go to the final serving action.

    Uses The fried tacos lifted from their oil · The oil remaining in the skillet · The remaining unfried rolled tacos, if using this route

11. 11

    Step 11: For dry toasting instead of frying, heat a dry skillet or comal over medium heat. Toast the rolled tacos in batches for about 3–4 minutes on the first face, until browned and crisp, then turn and toast the other face until equally browned and crisp. Repeat for all rolled tacos; do not fry them as well.

    Uses The rolled tacos only if the frying route was skipped

12. 12

    Step 12: Remove every wooden toothpick before serving. Serve the hot crisp tacos with ready salsa verde to taste. Share between five to six servings.

    Uses The finished fried tacos if that route was selected · The finished toasted tacos if that route was selected · Ready salsa verde, to taste for serving