Chorizo and Potato Tacos

Name: Chorizo and Potato Tacos
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 pound, Yukon Gold potatoes, peeled and cut into 1/2-inch chunks; , Salt and pepper; 3 tablespoons, vegetable oil; 1 tablespoon, ancho chile powder; 1 tablespoon, paprika; 1 1/2 teaspoons, ground coriander; 1 1/2 teaspoons, dried oregano; 1/4 teaspoon, ground cinnamon; Pinch, cayenne pepper; Pinch, ground allspice; 3 tablespoons, cider vinegar; 1 1/2 teaspoons, sugar; 1 , garlic clove, minced; 8 ounces, ground pork; 8 ounces, tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces; 1 , avocado, halved, pitted, and cut into 1-inch pieces; 1—2 , jalapeño chiles, stemmed, seeded, and chopped; 1/4 cup, chopped fresh cilantro leaves and stems; 1 tablespoon, lime juice; 1 , garlic clove, minced; 3/4 teaspoon, salt; 12 , (6-inch) corn tortillas, warmed; Finely chopped, white onion; , fresh cilantro leaves; , Lime wedge

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Appears in Cook's Illustrated November/December 2017, America's Test Kitchen TV

SERVES4

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Juicy, highly seasoned Mexican chorizo is the key to these classic tacos, and we devised a quick method for making our own. We started by toasting ancho chile powder, paprika, and spices in oil to intensify their flavors, and then we mixed ...

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