Housemade Chorizo and Potato Tacos

Makes about 16 tacos

1/4 cup chopped canned chipotle chiles in adobo (both chiles and sauce)

3 tablespoons apple cider vinegar

5 cloves garlic, roughly chopped

2 tablespoons sweet paprika

1 tablespoon dried oregano

1 tablespoon ground coriander

1 tablespoon kosher salt or to taste

1 3/4 pounds ground pork

2 tablespoons vegetable oil

1 large russet potato, peeled and cut into 1/4-inch cubes

Chopped cilantro, onions and salsa for topping

1. Place the chipotle chiles, vinegar, garlic, paprika, oregano, coriander and salt in a blender. Puree until you have a smooth paste, scraping down the sides. Transfer the paste to a large bowl along with the pork. Use your hands to blend this chorizo mixture. Set aside.

2. Heat the oil in a small pan over medium heat. Cook the cubed potatoes in the oil, tossing occasionally until they are golden brown and cooked all the way through, about 8 minutes. Salt lightly. Place the potatoes on a paper towel-lined plate and set aside.

3. Heat a large saute pan over medium-high heat. Add the chorizo mixture; cook, breaking up the meat with a wooden spoon, until cooked through, about 12 minutes. When the chorizo is fully cooked, add the fried cubed potatoes and toss while cooking for about another minute.

4. Serve the chorizo-potato mixture in warm tortillas, garnished with onions, cilantro and your favorite salsa.

-- Courtesy of Sara Deseran, "Tacolicious" (Ten Speed Press, $22, 212 pages)