Chorizo con Papa Tacos Dorados

Dice the peeled russet potatoes into small squares.

Heat about 2 tablespoons of oil in a large pan over medium-high heat. Add the diced potatoes and begin to fry.

While the potatoes cook, prepare the salsa. Heat 1 tablespoon of oil in a separate pan. Add the chile de árbol, habanero peppers, a quarter of a white onion, and garlic cloves. Sauté until lightly charred.

Add the quartered Roma tomatoes to the salsa pan. Season with salt and pepper and continue to cook until all vegetables are softened.

Season the frying potatoes with salt and black pepper to taste.

Dice the remaining quarter of the white onion. Once the potatoes are golden brown and cooked through, add the diced onion to the pan and cook for a few minutes until softened.

Remove the casings from the chorizo and add it to the pan with the potatoes and onions. Use a spatula to break it up and mix it thoroughly.

Continue cooking the chorizo and potato mixture until the chorizo is fully cooked.

Transfer the cooked salsa vegetables to a blender and blend until smooth. Set aside.

Warm the corn tortillas on a comal or in the microwave to make them pliable.

Spoon the chorizo and potato filling onto one half of each tortilla, then fold the other half over.

Heat about a cup of oil in a deep pan for frying. Once hot, carefully place the filled tacos in the oil.

Fry the tacos for a few minutes on each side, until they are golden brown and crispy. Flip them carefully with tongs.

Remove the fried tacos from the oil and let them drain on a plate lined with paper towels.

To serve, plate the tacos and top with sour cream, crumbled queso fresco, and the homemade salsa.