1. Peel potatoes and cut into ½-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.
2. Remove casings from chorizo and crumble (the Mexican) or finely chop (the Spanish) the meat. Cook the meat in a large skillet (adding a teaspoon of oil if using Spanish chorizo) over medium heat, stirring for 5 minutes. Add potato and oregano and cook, stirring for 5 minutes. Season to taste with salt.
3. Make tacos with potatoes and chorizo topped with a favorite guacamole and tomato salsa.
Go to full version of