• Pre-heat your oven to 375 degrees.
• Clean your potatoes and dry them well.
  5 small red potatoes
• Now dice up your potatoes and chorizo into small ½ inch cubes. The casing on the chorizo does not need to be removed.
  11 ounces Spanish Chorizo
• Add your diced potatoes and chorizo to a sheet pan.
• Drizzle your olive oil over them.
  2 tablespoon olive oil
• Sprinkle your salt
  ½ teaspoon kosher salt
• With your hands or a spoon, mix the olive oil and salt into the chorizo and potato mixture.
• Place in the oven for 25-30 minutes or just until the potatoes are fully cooked through and can be pierced with a fork.
• Once fully cooked, with a fork, lightly mash up some of the potatoes into the chorizo mixture while it is on the sheet pan.
• Cover with aluminum foil and keep warm while you warm the tortillas.

Warming the tortillas

• Pre-heat a cast iron pan or similar heavy bottom pan over medium heat.
• Place one tortilla on the pan and let it warm for about 15 seconds.
  8 corn or flour tortillas.
• Now flip the tortilla over and warm for another 15-30 seconds or until you see the tortilla inflate a bit.
• Remove from the heat, place on a plate and cover with a towel to stay warm.
• Repeat with the remaining tortillas until they all have been warmed.

Assembling your taco

• Grab a tortilla then cover the remainder back up. Scoop 2-3 heaping tablespoons of your chorizo and potato on to your tortilla.
• Add your favorite toppings and enjoy.
  Your favorite toppings.