Chorizo And Potato Tacos With Salsa Verde

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   ["Steam potatoes in a tiered chinese steamer or other steamer , until just tender, 10-15 minutes. Set aside.

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   Saute chorizo in a little hot fat over medium heat until browned and some fat has been released. Remove from the pan and set aside, leaving the fat in the pan. Saute onions in that fat over medium high heat until soft and translucent or lightly browned.(Add bacon fat or olive oil as needed.) Add cooked potatoes and stir to coat. Add chorizo and salsa verde, stirring well to combine. Simmer about 20 minutes to blend flavors. Don't let mixture be too dry or too soupy. If soupy, cook longer ; if too dry, add more salsa verde. Taste and adjust ingredients as needed.", "One or two at a time, toast tortillas on a wire rack over a medium flame- on both sides. Keep them warm, wrapped in a kitchen towel. (Or heat 1/4"" canola oil til hot, briefly saute tortilla on each side til slightly crispy but still pliable, drain on paper towels [pressing to blot the grease] and fill.)", "When all tortillas are toasted, fill each with about 1/3 c. of the hot chorizo mixture, top generously with plain yoghurt and chopped cilantro, and serve.

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   The tangy yoghurt counters the salty spiciness perfectly.

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   We allow 4 chorizo tacos per hungry adult."]

No additional tips available.