CHORIZO POTATO CRISPY TACOS

Name: CHORIZO POTATO CRISPY TACOS
Yield: 8
Ingredients: 8 Corn Tortillas (size 6 inch); 3 Russet Potatoes; 10 oz Cured Longaniza or chorizo; 1/2 cup of olive oil (for frying tacos); Lettuce (as liked); Cilantro (as liked); Cotija Cheese (as liked); Crema Mexicana (as liked); 1 Red Onion Pickled; Salt; Oregano (a pinch); Garlic Powder (a pinch); 8 to othpicks

CHORIZO POTATO CRISPY TACOS was pinched from <a href="https://www.mexicoinmykitchen.com/chorizo-potato-crispy-tacos/" target="_blank" rel="noopener">www.mexicoinmykitchen.com.</a>

INGREDIENTS

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8 Corn Tortillas (size 6 inch)

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3 Russet Potatoes

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10 oz Cured Longaniza or chorizo

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1/2 cup of olive oil (for frying tacos)

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Lettuce (as liked)

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Cilantro (as liked)

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Cotija Cheese (as liked)

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Crema Mexicana (as liked)

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1 Red Onion Pickled

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Salt

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Oregano (a pinch)

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Garlic Powder (a pinch)

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8 to othpicks

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