1 1/2 pounds potatoes (about 2 large), scrubbed and cut into 1/2-in cubes
1 Tbsp Milford Spice Taco Tuesday seasoning
4 Tbsp canola or other neutral oil, plus more as needed
3/4 pound ground chorizo
Pickled red onion (as much as desired)
Cotija cheese (as much as desired)
A large handful of fresh cilantro leaves, chopped
Sour cream (optional)
Warm corn or flour tortillas, for serving
In a large saucepan, combine the potatoes, water to cover by about 1 in [2.5 cm], and 1 Tbsp and over high heat. Bring the water to a boil, lower the heat to medium, and simmer until the potatoes are just tender, about 8 minutes. Drain the potatoes in a colander and give them a really good shake to make sure they’re as dry as possible. Sprinkle and gently season with Taco Tuesday seasoning. Let the potatoes hang out while you get the chorizo going.
Put 2 Tbsp oil into a large nonstick skillet over high heat and crumble the chorizo into it. Cook, stirring now and then, until the chorizo has released its liquid, the liquid has evaporated, and the meat begins to sizzle in all of its glorious fat, about 8 minutes. Once done, set aside on some paper towel.
Clean the pan. Add the last 2 Tbsp oil to the pan, and, once oil is shimmering, add drained, seasoned potatoes and cook, stirring now and then, until everything has nice crispy edges, about 8 more minutes.
Season the mixture to taste with salt, if desired.
On warm tortillas, place chorizo, potatoes, pickled onion, cotija cheese, and cilantro. Enjoy!