Potato-Chorizo Filling for Tacos de Canasta
A perfect filling for Basket Tacos.
INGREDIENTS
- 2 pounds yellow potatoes like Yukon Golds, peeled and cut into 1-inch cubes
- 1/4 cup vegetable oil, rich-tasting pork lard or bacon drippings
- 8 ounces (1 cup) chorizo (casing removed), homemade or store-bought
- 1 medium onion, chopped into ¼-inch pieces
- 3 to 4 canned chipotle chiles en adobo , seeded and finely chopped
INSTRUCTIONS
Bring 2 quarts of heavily salted water to a boil over medium-high. Scoop in the potatoes and boil until tender, about 12 minutes. Drain.
In a very large (12-inch) heavy skillet (preferably nonstick or well-seasoned cast iron), heat the oil or other fat over medium. Add the chorizo and chopped onion, and cook, stirring regularly, until the onion is richly browned and the chorizo is cooked through, 8 to 10 minutes. Add the potatoes and chipotle. Use an old-fashioned potato masher or large fork or spoon to mash the potatoes into a coarse puree. Taste and season with salt, usually about ½ teaspoon.
