Potatoes, Chorizo and Caramelized Onion Tacos (Tacos de Papas con Chorizo y Cebollas Caramelizadas)

• 3 medium (about 12 ounces total) boiling potatoes (Yukon golds work well, but so do most of the ones I find at my farmers market)
• Salt
• 12 ounces (3/4 cup packed) Mexican chorizo sausage, casing removed
• A little vegetable oil, bacon drippings or fresh-rendered lard if needed
• 1 medium onion—white, yellow or red are all good—cut into ¼-inch slices
• 12 warm corn tortillas
• Roasted Tomatillo Salsa
• A ripe avocado (optional, but very delicious), halved, pitted, flesh scooped from the skin and cut into ½-inch pieces

Cook

1. 1

   the potatoes. Peel the potatoes if you like, then cut them into ¼-inch pieces and scoop them into a microwave-safe bowl. Splash on about 3 tablespoons water and sprinkle generously with salt. Cover with a vented cover or plastic wrap with a few poked holes and microwave for 4 minutes at 100% power—they should be tender. Immediately tip off the water (it’ll be steamy hot!) and scoop out the potatoes onto paper towels. Pat dry. This is essential for good browning.

2. 2

   Brown the chorizo and onions. Scoop the chorizo into a large (10-inch, preferably non-stick or seasoned cast iron) skillet set over medium heat. Break it into smaller pieces with a spatula as the fat begins to render out. (If little renders, add a little oil, drippings or lard.) Add the onions and cook, stirring regularly, until the chorizo is cooked through and the onions are golden, 8 to 10 minutes. At this point you need a couple of tablespoons of visible fat in the pan; add more if necessary.

3. 3

   Brown the potatoes and serve. Turn up the heat to medium-high. Stir the potatoes into the mixture, coating them with the fat. Cook, stirring every once in a while, until the potatoes are browned, 5 to 8 minutes longer. Taste and season with salt if you think necessary. Serve with warm tortillas, tomatillo salsa and avocado for making delicious tacos.