If using Mulay’s Chorizo, thaw in the fridge overnight or in the microwave at 50% power.
For the guacamole:
Coarsely mash the avocados in a bowl. Add the Frontera Guacamole Mix. Stir to blend and add salt to taste. Smooth a piece of plastic wrap over the surface of the guacamole to seal out the air and help prevent darkening. Chill until serving.
For the tacos:
Peel the potatoes and cut them into 1/2” dice. Cook in a saucepan of boiling water until they are just cooked through and still hold their shape, about 5 minutes. Drain.
Crumble the chorizo into a large skillet. Cook over medium heat stirring until browned and cooked through. Drain off excess fat leaving a small amount in the skillet. Add the potatoes and 2 tsp. dried oregano, cook and stir till the potatoes are hot and starting to brown. Season with salt to taste.
Warm the tortillas by your favorite method. Fill tortillas with the chorizo-potato mixture and top with guacamole, crumbled queso fresco and chopped cilantro.
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