from Food & Wine Magazine & San Fran’s Tacolicious
2 lbs potatoes
1 1/2 lbs ground pork
1 T salt 1 T minced garlic
1 T sweet paprika
2 T chopped chipotles in adobo
2 T cider vinegar
1/2 t ground coriander
1 t oregano
1/4 cup vegetable oil or lard
12 corn tortillas
Salsa, chopped onion, cilantro & lime wedges
In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly.
Peel the potatoes and coarsely mash them in the saucepan.
In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano & vinegar. Gently knead in the potatoes, leaving some chunks.
In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer.
Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes.
Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.