Recipes Fresh-Chorizo-and-Potato Tacos 5.0 (1,171) Add your rating & review Except for its Velveeta-y chile con queso, San Francisco's Tacolicious prizes local ingredients—both at its Ferry Plaza stand and at its restaurant. Slideshow: More Tasty Tacos By Joe Hargrave Published on November 21, 2014 Print Rate It Share Share Tweet Pin Email Corn tortillas are the best choice for a gluten-free taco. Photo: © Con Poulos Total Time: 50 mins Yield: 12 tacos Ingredients 2 pounds Yukon Gold potatoes 1 1/2 pounds ground pork 1 tablespoon kosher salt 1 tablespoon minced garlic 1 tablespoon sweet paprika 2 tablespoons chopped chipotles in adobo 1/2 teaspoon ground coriander 1 teaspoon dried oregano, crumbled 2 tablespoons cider vinegar 1/4 cup vegetable oil 12 corn tortillas, warmed Tomato salsa, chopped white onion, cilantro and lime wedges, for serving Directions In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan. In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer. Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges. Suggested Pairing Plummy, peppery Zinfandel. Rate it Print