Chorizo and Potato Tacos

This was SUPER yummy. You can use Mexican chorizo, but I used Spanish, which is so much less greasy, however, harder to find...at least here!

4 red skinned potatoes, cut into small chunks

olive oil

salt and pepper

2 medium yellow squash, diced

12 ounces of chorizo

2 medium tomatoes, diced

2 scallions, minced

1 jalapeno, minced...remove the seeds and ribs for less heat!

1/3 cup cilantro, chopped

corn tortillas

crumbled cotija cheese...if you can't find it use feta

sour cream and guacamole

Put the potatoes in a microwave safe bowl...add 3/4 cup of water. Cover with plastic wrap and cook for 5 minutes.

Heat the oil in a large pan. Add the squash, season with salt and pepper and cook for 3-4 minutes. Remove from the pan and add the chorizo...cook until starting to brown...drain excess fat if necessary. Add the potatoes and some cooking water to the chorizo...cook for 5 more minutes and season again with salt and pepper. Add the squash back to the pan and toss and let all the flavors meld.

Mix together the tomatoes, jalapenos, scallions, and the cilantro for a salsa.

Serve the meat mixture, salsa, and cotija cheese in corn tortillas! Add sour cream and guacamole if you want!