Ingredients:

• 8 soft corn tortillas
• 2 medium-size Yellow Finn or Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 3/4 cup fresh pork chorizo
• 12 tablespoons olive or peanut oil
• 1/4 cup Mexican crema, crème fraîche, or sour cream (optional)

Directions:

1. Blanch the potato cubes in lightly salted water until they are cooked through but still firm.  Set them aside to cool.
2. Heat the olive oil in a medium-size sauté pan, add the potatoes, and brown lightly.
3. If the chorizo is in a casing, squeeze the sausage meat out of the casing and into the hot pan with the potatoes.
4. Sauté the mixture until it is thoroughly hot and slightly caramelized.
5. Spoon 1/4 cup into a warm tortilla and add a dollop of cream and/or cilantro, if desired.