Chorizo and Potato Tacos

Salsa Verde Preparation [00:09]

1. Arrange the tomatillos, onions, garlic, and jalapeños on a baking tray.
2. Drizzle with olive oil and sprinkle with salt.
3. Roast in the oven until cooked through and slightly charred.
4. Combine all the roasted ingredients in a blender with cilantro, salt, and any additional seasonings if desired.
5. Blend until smooth to create the salsa.

Chorizo and Potato Filling [00:18]

1. Peel and finely dice the potato.
2. In a hot pan with oil, fry the diced potato until tender and golden.
3. Finely chop a portion of white onion and add it to the pan with the potatoes. Season with salt.
4. Add the chorizo to the pan and cook until browned and well combined with the potatoes. Drain any excess fat if needed.

Taco Assembly and Frying [00:31]

1. Place a generous spoonful of the chorizo and potato mixture on one half of a tortilla.
2. Add a handful of grated cheese on top of the filling.
3. Fold the tortilla in half over the filling.
4. Fry the tacos in a pan with hot oil until crispy and the cheese is fully melted. Serve with the prepared salsa verde.