These are great tacos and well worth a try. (another recipe from America's Test Kitchen)

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CHORIZO and POTATO TACOS

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• 1 pound organic Yukon Gold potatoes, peeled and cut into 1/2-inch chunks

• 1 teaspoon salt

• 3 tablespoons vegetable oil

• 1 tablespoon ancho chile powder

• [1 tablespoon paprika

• [1 ½ teaspoons ground coriander]

• [1 ½ teaspoons  dried oregano]

• [¼ teaspoon  ground cinnamon]

• [Pinch of cayenne pepper]

• [Pinch of ground allspice

• ¾ teaspoon salt

• [½ teaspoon  pepper]

• [3 tablespoons cider vinegar]

• 1 ½ teaspoons granulated sugar

• 1 garlic clove, minced

• 8 ounces ground pork

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SAUCE

• 8 ounces tomatillos, husks and stems removed, rinsed well, dried and cut into 1-inch pieces

• 1 avocado, halved, pitted  and cut into 1-inch pieces

• 1-2  jalapenos stemmed, seeded and chopped

• ¼ cup chopped fresh organic cilantro leaves and stems

• 1 tablespoon fresh lime juice

• 1  garlic clove, minced

• ¾ teaspoon table salt

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TACOS

• 12 6-inch organic corn tortillas

• Lime wedges

• Pico de gallo, optional

• Marinated onions, optional

• Fresh cilantro, optional

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INSTRUCTIONS

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FILLING

1. In a 12-inch nonstick skillet, bring 4 cups of water to a boil over high heat. Add potatoes and season with 1 teaspoon salt. Cover and reduce the heat to medium and cook until the potatoes are cooked through, about 5 minutes. Drain the potatoes and set aside. Clean the skillet with paper towels.

2. Add oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne pepper, allspice, ¾ teaspoons salt and ½ teaspoon pepper to the pan and stir to combine. Cook spices over medium heat until the mixture lets of its aroma and starts to bubble. Remove from the heat and stir the vinegar, sugar and garlic. Let mixture cool down for about 5 minutes, then add the pork.

3. Cook pork over medium-high heat, breaking up the pork with a wooden spatula and mix to combine with the spices. Once the pork is cooked through, add the potatoes and cover. Reduce the heat to low and cook until the potatoes have soaked up the juices in the pan, stirring occasionally, about 8 minutes.

4. Remove from the heat and mash about ¾ cup potatoes in the pan and mix the mashed potatoes in with the remaining potatoes until evenly combined. Cover to keep warm while you prepare the sauce.

SAUCE

1. Add all sauce ingredients to the food processor and process until smooth.  Transfer sauce to a serving bowl.
    

TACOS

1. Heat tortillas in a microwave for about 30 seconds or until warm. Or on a gas
   stovetop, over low heat carefully char tortillas on both sides to your liking. Spoon filling into the center of each tortilla and serve with lime wedges and
   you choice of condiments.