Potato & Chorizo Tacos

• 4 potatoes, diced
• 2 tbsp corn oil, plus extra for frying
• 1 onion, finely chopped
• 500g chorizo, skinned and diced
• 6 smoked chipotle chillies in adobo, chopped
• 12 blue corn tortillas
• Salt
  • To Serve
• Lettuce, shredded
• Grated queso fresco or feta cheese
• Your choice of salsa

1. Bring a saucepan of water to the boil over high heat, add the potatoes, and cook for 7 minutes. Strain, then set aside.
2. Heat the oil in a saucepan. Add the onion and cook over medium heat, stirring occasionally, for 7 minutes.
3. Add the chorizo and cook, stirring occasionally, for 5 minutes until browned.
4. Add the chillies and cook for a few minutes, then add the diced potatoes and stir everything together well.
5. Season to taste with salt, then remove the pan from the heat.
6. Warm the tortillas by placing them in a dry frying pan and flipping them over continuously until they are soft; then keep them warm in a tortilla warmer.
7. Fill each tortilla and fold in half. Garnish with lettuce and cheese and serve immediately with the salsa.