Potato and Chorizo Tacos

Heat a large pan over medium-high heat.

Add the chorizo to the hot pan and use a spoon to break it apart as it cooks.

Once the chorizo is broken down, add the diced potatoes. Season with salt and black pepper.

Mix everything together and allow it to cook for 5 minutes.

After 5 minutes, add the diced onion and jalapeño. Mix and cook for another 3 minutes.

Drain any excess oil from the pan. Add the diced Roma tomatoes, mix, and cook for 5 more minutes, or until the potatoes are soft.

Turn off the heat. Use a potato masher to gently smash some of the potatoes, leaving some texture.

Stir in the cornstarch to help bind the filling.

Add the shredded Oaxaca cheese and mix until it's melted and well combined.

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

Spoon a thin layer of the potato and chorizo filling onto one half of each tortilla and fold it over.

In a separate pan, heat about an inch of oil for frying. Carefully place the filled tacos into the hot oil.

Fry the tacos for a few minutes on each side, until golden brown and crispy.

Remove the tacos from the oil and let them drain on a wire rack or paper towel-lined plate.

To serve, gently open the tacos and top with shredded lettuce, crema fresca, queso fresco, salsa, and pickled onions.