· 1 tablespoon vegetable oil
· 3 Idaho potatoes, peeled and cut into 1/4-inch dice
· 8 ounces chorizo, removed from casings
Tortillas:
· 2 cups masa harina
· 1/4 cup bacon fat, lard or, if you must, Crisco
· 1 1/2 to 2 cups water
Avocado-jalapeno puree:
· 2 ripe avocados
· 2 jalapenos
· 1 bunch cilantro, large stems removed
· 1 small onion, peeled and diced
· 1 garlic clove, peeled and diced
· Juice of 1 lime
To make taco filling:
Heat oil in a skillet and, when shimmery, add the potatoes and chorizo. Cook, stirring and breaking up the meat, until potatoes are softened and meat is browned and cooked through.
As filling is cooking, make tortilla dough. In a bowl, combine the masa harina, cooking fat and 1 cup of the water. With a wooden spoon stir until until a dough begins to form. Make a small ball of the dough to see if it holds together. If it is crumbly, add more water a quarter-cup at a time. The dough should cohere as a ball, but be pliable enough to be pressed flat. If still crumbly, add more water. If too sticky, add more masa.
When dough is ready, roll into 2-inch balls and press flat between plastic wrap or parchment with a tortilla press. Heat a cast-iron skillet or griddle, and when hot enough to turn water flicked onto it immediately into steam, add a tortilla. Cook 30 seconds or more, until it begins to char and the bottom and puff slightly. Turn over and cook the other side 30 seconds or so. Adjust heat as you continue to make more tortillas and cook them right away.
To make avocado-jalapeno puree:
Cut avocados in half, remove the pit, scoop out the flesh into the hopper of a blender. Chop the jalapenos, removing the seeds or not as you wish (the seeds contain the heat). Add the coarsely chopped cilantro, the onion and garlic and the lime juice. Puree, scraping down the sides as needed.
To serve tacos:
Place a scoop of the potato and chorizo mixture on a tortilla. Top with some of the avocado puree. Makes about 6 small tacos.
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