Chorizo and Potato Tacos Dorados

Heat 2 tablespoons of oil in a large skillet over medium-high heat.

Add the diced potatoes to the hot oil and season with salt, black pepper, garlic powder, and onion powder. Stir to combine.

Cook the potatoes, stirring occasionally, until they are tender and starting to turn golden brown, about 10-12 minutes.

Add the diced onion to the skillet and cook for another 2-3 minutes until softened.

Push the potatoes and onions to the side of the skillet. Add the chorizo to the empty side, breaking it up with a spatula.

Cook the chorizo until it's fully cooked and has rendered its fat, about 5-7 minutes.

Mix the cooked chorizo with the potatoes and onions. Remove the filling from the heat and set aside.

Warm the corn tortillas on a griddle or in a microwave until they are soft and pliable.

Spoon about 2 tablespoons of the chorizo and potato filling onto one half of each warm tortilla, then fold it over to create a taco.

In a separate deep skillet, heat about 1 inch of vegetable oil over medium-high heat.

Carefully place the filled tacos into the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.

Remove the fried tacos from the oil and let them drain on a paper towel-lined plate or baking sheet.

Serve the tacos dorados hot, topped with sour cream, shredded lettuce, and spicy salsa. Enjoy with a side of Mexican rice.