Tacos with Potatoes and Mexican Sausage (Tacos con Papas y Chorizo)

This is a simple dish that I have made before, but I really like it. It's a great meal to make during the week because it's so easy, as long as I remember to take the chorizo out of the freezer, and it tastes great (plus, the picture of it in the cookbook makes me want to cook it again every time I see it). There are only four ingredients. To be fair, one of them is the chorizo, which is quite an undertaking if you don't choose the "store-bought" option he offers -- but why would I do that? Maybe because I did so for the corn tortillas? Shut up.

I already made and froze chorizo based on his recipe, although not identical to it (I didn't have all of the chiles he calls for, so I used my chili powder, which I make based on Alton Brown's recipe). The chorizo's really good, and I'll have to make it again for the blog.

Anyway, here's the mise:

That's the chorizo on the plate. When I made it, I only had the meat grinder attachment for my KitchenAid, so I made balls of the sausage and wrapped it in plastic wrap for freezing. Now that I have the sausage stuffer attachment, I'll have to make proper links next time. Anyway, the first thing I did was halve the potatoes and parboil them for about 15 minutes:

The next order of business was to warm up the tortillas. The cookbook has a great method for warming corn tortillas by wrapping them in a towel and steaming them for 15 or 20 minutes. I complied:

Yes, I actually put the steamer over a pot of boiling water. Sheesh. Next, I cooked the chorizo:

Meanwhile, I diced the potatoes. When the chorizo was ready, I took it out of the pan, leaving as much of the chorizo-y fat behind as I could. I added the potatoes and onions to the pan:

I cooked them for about 15 minutes and added the chorizo back to the pan to bring it all together.

Pretty easy, huh? Sure, it is! That doesn't mean it doesn't taste good, though. It does! Here's the final plating before we inhaled it:

I really should have wiped up those specks around the plate, but I didn't. A bit of cilantro on top of the dish wouldn't have killed anyone, either. So I'm not exactly Joël Robuchon, but he doesn't have either the billable requirement (sorry, it's an "aspirational goal") that I have or a six-month old. I figure I've made it past the laziness threshold for the day. Overall, I think it's a really good, simple dish. What more do you need than some potatoes and something from the magical animal? Plus, the chorizo brings so much subtle flavor to the party that it seems like a shame to dump a bunch of ingredients on top of it to mask it. Yes, this clearly deserves a spot on our weekday rotation.

Sources:
Our refrigerator and freezer (hey, it's a weekday, and the potatoes and onions lost the chips I implanted in them so I could remember where I bought them)