With a cooling pepper and cucumber salad alongside, all you need is a stack of napkins and you’re set. Cook, relax and enjoy!
What you'll need:
1 lb Yukon Gold potatoes
2 cubanelle peppers
1 Persian cucumber
fresh parsley sprigs
1 yellow onion
7 oz chorizo
2 oz sharp cheddar
6 corn & wheat tortillas
2 oz sour cream
freshly ground pepper
Peel potatoes and cut into 1-inch pieces. Place in a medium pot with 2 teaspoons salt and cover with 1-inch cold water. Bring to a boil and cook until very tender, 10–12 minutes; drain and return to pot to dry.
Thinly slice cubanelle peppers, discarding stem and seeds; place in a medium bowl. Slice cucumber, roughly chop parsley, and add both to bowl. Halve 1 lime and squeeze over vegetables. Add 1 tablespoon oil, ½ teaspoon sugar and ¼ teaspoon each salt and pepper and toss to combine.
Peel and finely chop onion. Slice chorizo into ¼-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high. Add onion, chorizo and ½ teaspoon salt and cook, stirring often, until onions are soft and chorizo is golden, 8–10 minutes.
Add potatoes and 1 tablespoon oil to skillet and cook, tossing often, until potatoes are warm, about 3 minutes. Add 2 tablespoons water and continue to cook, scraping up any browned bits, about 1 minute. Grate cheddar on the small holes of a box grater. Stir half of cheddar into potato mixture. Reserve other half for topping.
Preheat broiler with rack 6-inches from heating element. Broil tortillas directly on rack, flipping once, until slightly puffed, about 2 minutes. Wrap in foil or a clean dish towel to keep warm.
Fill tortillas with chorizo-potato mixture and top with remaining cheddar. Cut remaining lime into wedges. Serve tacos with sour cream, cucumber and pepper salad, and lime wedges. Enjoy!