Tacos de papa con chorizo with salsa verde con aguacate

Trim the ends and sides of the potatoes (peel if wanted), cut into slices, strips, then cubes.

Transfer the cubes to a bowl and cover with a damp paper towel so they do not oxidize.

Heat a pan over medium-high until hot.

Add the chorizo and break it down; add the potatoes, season with a little salt and black pepper, mix and cook 5 minutes.

Add the diced onion and jalapeno, mix and cook 3 minutes.

Remove as much of the chorizo oil as possible; add the two roma tomatoes, mix and cook another 5 minutes, until the potatoes are soft.

Check for salt, turn off the heat and smash the potatoes, leaving some chunks or smashing more for a smoother filling.

Stir in one tablespoon of cornstarch so the filling holds together when deep fried, then the queso Oaxaca. Set aside.

For the salsa, put eight tomatillos, a piece of onion and two serranos in a small saucepan, cover with water and bring to a boil over high heat.

As soon as it boils, transfer to the blender.

Add a handful of cilantro, two garlic cloves, a little salt, one ripe avocado and the water; blend smooth. Taste for salt and adjust; set aside.

Soften the corn tortillas in the microwave or on the stovetop.

Spread a thin layer of filling, mash it down and close the tortilla.

Deep fry until golden on both sides; drain off as much oil as possible.

Open each taco a little and top with lettuce, crema fresca, queso fresco, the salsa and pickled onions.