Potato and Chorizo Crispy Tacos

My friends and I had lunch recently at a small Mexican restaurant in Glendale Arizona, and we
had potato tacos, which were like normal tacos but with a hard, crispy shell, so had to try this at
home. Since we already have a duck fat potato recipe, I wanted to incorporate that and fresh
chorizo, then make my own hard taco shells along with a chipotle, lime sour cream dressing. It’s
one of our new favorites!

Ingredients:

1.5 lbs. Yukon Gold potatoes
½ medium red onion chopped fine
¼ red pepper chopped fine
1 jalapeno cored and chopped fine
4 flour tortillas (8 or 10 inch)
4 oz chorizo (or leftover taco meat)
2 tbsp duck fat; 2 tbsp sour cream
½ tsp crushed chipotles
2-3 tbsp lime juice
1 tbsp kosher salt
peanut oil for frying

Add the salt to a medium bowl, fill with water and mix, then peel and slice the potatoes
into about ¼ inch slices, place in the bowl. Mix them up well and allow to sit for about
15 minutes. In a small bowl combine the sour cream, lime juice, and chipotles and mix
well.
While the potatoes are soaking add about 1/2-inch oil into a medium cast-iron pan and
bring up to about 380 degrees (really watch the temperature). Pick up a tortilla in the
middle with tongs, and fry one half for about 30-60 seconds, then turn over and fry the
other side. Once they are done place on a tortilla rack to form.
In a large nonstick pan drop in the duck fat and bring up to about 375, then lay in the
potatoes. Allow the first side to brown then flip them over and allow to cook about 4
minutes more- then add the vegetables, stir everything up, and allow to cook a few
more minutes- just till the onions soften.
While the potatoes are cooking drop the chorizo in a small pan and cook and medium
low heat until it is rendered.
Once everything is done, place the tortillas on plates, drop the potato mixture on a
cutting board and chop it all up coarsely, spoon some chorizo into each tortilla followed
by the potato mixture and finally spoon the sauce over each. Simple and delicious.