• 5 medium sized potatoes
• one head of iceberg lettuce
• 1 lb Black Sombrero chorizo
• 1 container sour cream
• 1 package corn tortillas
• 2 cups shredded queso fresco or feta
• ½ tsp salt
• Vegetable oil for frying tacos
Put water in a large pot and add the salt
Peel the potatoes and cut into pieces to boil
Remove the chorizo from the package and fry it while potatoes are boiling. Be sure to break up the 1lb of chorizo into smaller pieces while frying it (like ground beef)
Drain potatoes and mash them without adding anything to them. Then mix in the cooked chorizo into the mashed potatoes.
Slightly dampen 5 tortillas at a time, no more as you must work quickly as they can break or tear easily, brush them lightly with water and place in a clean slightly damp kitchen towel for about 50 secs in your microwave.
Remove from the microwave, place approximately 3 tablespoons of the potato and chorizo mixture on the tortilla to one of the sides and roll the tortilla. Place the seam side down on the plate until you have the 5 ready.
Pour vegetable oil into a fry pan until it is about ½ “ deep. Heat until it is hot enough to cook the tacos , approx. 375f, but not burn them. Carefully, using tongs ,keeping the taco secure place the seam side down keeping it together until it starts to cook so it doesn’t unroll. Cook until golden approximately 2 min per side.
Using the tongs, remove the taco from the oil and drain on a cooling rack.
Repeat the process until they are all cooked. You can either eat as they are ready or hold the tacos warm on a on a baking sheet in oven at 175 until they are all cooked.
Serve on a bed of shredded lettuce.
Top with sour cream, green salsa, and shredded queso fresco or feta
Can be served with guacamole on the side or slices of fresh avocado
Yield: 25-30 tacos