טאקוס דוראדו עם צ'וריזו ותפוחי אדמה

מצרכים

• 2 (8 oz) chubs of your favorite chorizo
• 1 medium yellow onion, diced
• 2 large potatoes, cut into large chunks
• 1 small bag (about 2 cups) Oaxaca cheese
• Corn tortillas
• Oil for frying

אופן ההכנה

1. Boil the potatoes until they're fork-tender, but not falling apart—you don't want mashed potatoes.
2. While the potatoes cook, grill the chorizo and diced onion on a flat top or skillet until the onion is translucent and the chorizo is fully cooked.
3. Drain the potatoes and lightly smash them into small, bite-sized chunks.
4. Mix the potatoes with the cooked chorizo and onions, then stir in the Oaxaca cheese.
5. Warm the corn tortillas in the microwave for about 30 seconds to make them soft and easy to fold.
6. Fill each tortilla with the mixture, fold it over, and gently press it closed like a quesadilla.
7. Lightly fry each taco on both sides until they're crispy and golden brown.
8. Remove from the oil, drain on paper towels, let them cool for a couple of minutes, and enjoy!
9. These tacos are crispy on the outside, cheesy on the inside, and perfect for lunch, dinner, or game day.