Yum yum yum!
Whoever says that chorizo isn't delish is a crazy person! These tacos are something you would find at a street side stand somewhere in Mexico, they are authentic, tasty and easy as pie!
2 packages mexican style chorizo (Spanish style is cured and hard like a pepperoni, Mexican comes in a plastic tube and is soft)
6-8 small Yukon gold potatoes (or any other potato you like, these cool fast and have thin skin)
1 package of Mexican oaxaca cheese (if you can't find, substitute for a block of low moisture mozzarella)
Mexican crema (sour cream)
Salsa, guacamole or anything else for dipping.
Serve with refried beans and rice.
Place your raw chorizo in a large non-stick skillet heated to medium high. Break it up with a wooden spoon and cook until crumbly. Oil will form out of the chorizo, but that's what favors the potatoes so don't worry.
Boil your potatoes, skin on, until a fork slides easily in. Then chop into bite sized pieces. I used a half moon shape so it fit inside a taco well.
Add to chorizo mixture, stirring lightly to avoid mashing potoato. Drain off excess grease if there is a lot.
Cut your block of cheese into what resembles a string cheese but cut in half.
Set on wire rack to drain excess oil, and sprinkle with salt.