3 medium (about 12 ounces) boiling potatoes (Yukon gold’s or the smaller red or white-skin potatoes work well here), peeled if you wish, cut into 1\/2-inch cubes
\n12 ounces fresh Mexican chorizo sausage, casing removed
\n1 medium white onion, cut into small pieces
\nSalt
\n3\/4 cup Roasted Tomatillo Salsa
\n1 avocado, pitted, flesh scooped from the skin and sliced
\n12 warm tortillas
\n<\/p>\n
Scoop the potato into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 3 minutes.<\/p>\n
Lay the chorizo and onion in a very large (12-inch) skillet (preferably non-stick) and set over medium heat. Cook, stirring frequently and breaking up clumps, until the fat renders, the sausage looks cooked, and the onions are translucent, about 6 minutes.<\/p>\n
Scoop the potatoes, leaving the steaming liquid behind, into the skillet and continue cooking until the potatoes are soft, about 5 minutes. If the potatoes begin browning long before they\u2019re soft, reduce the temperature a little. Taste and season with salt if you think the mixture needs it\u2014some chorizo is so highly seasoned, little additional salt will be needed.<\/p>\n