Chorizo-potato tacos with salsa verde, avocado and queso anejo

Put the chorizo in the pan to cook alongside the chopped onions.

Cut up the boiling potatoes to par-cook them (boiling in salted water also works).

Put the potatoes in a microwave-safe bowl with a couple tablespoons of water, cover with plastic wrap, poke a couple of holes and microwave at full power about 3 minutes to steam.

When the chorizo is losing its pink colour, lift the potatoes out of the steaming liquid into the skillet.

Cook together until the potatoes are completely done and have absorbed the chorizo's flavour. Shiitake mushrooms can be cooked in as a variation.

Sprinkle lightly with salt; the chorizo carries most of the seasoning.

Lay down a couple of warm tortillas and put the potato chorizo in the middle.

Spoon a little tomatillo salsa verde over the top.

Cut a couple of avocado slices, peel off the skin and lay them on top.

Sprinkle with a little queso anejo and a few cilantro leaves.