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 now!

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

Dissolve the salt in a medium bowl, then peel and chop the potatoes into 1/2 inch cubes, add to the bowl, mix and let sit for 15 minutes. Dry them well before cooking! In a small bowl combine the sour cream, lime juice, and chipotles and mix well to a thin sauce.
While the potatoes are soaking add about 1/2-inch oil into a medium cast-iron pan and
bring up to about 380 °F (really watch the temperature). Pick up a tortilla in the middle with tongs, fry one half for 30-60 seconds, then turn over and fry the other side. Place on a taco rack.
Bring the duck fat up to about 375 °F in a wide nonstick pan, then lay in the potatoes. Allow the first side to brown then flip them over and cook about 4 minutes more- then add the vegetables, stir everything up, and 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, spoon some chorizo into each tortilla followed by the potato mixture and finally drizzle the sauce over each.