Chorizo and potato tacos

Peel the potato and chop into bite-sized cubes. Cover with cold water in a pot, salt the water a little, add a little white vinegar to help the potatoes keep their structure, and bring slowly to a boil.

Parboil about 10 minutes, drain, and cool completely on a rimmed baking sheet.

Combine diced onion with chopped parsley or cilantro and the juice of one lime; let sit 15 minutes.

Brown chorizo squeezed from its skin; remove to a plate, keeping a little of the fat in the pan with a little vegetable oil.

When the fat is sizzling hot, add the parboiled potatoes and leave untouched over high heat about 2 minutes for crispy brown spots, then flip.

Add salt and a splash of olive oil; when browned, return the chorizo and heat through.

Fill tortillas with the chorizo-potato mixture and top with the onion mixture and cotija.