Ingredients

Total Time: 30-40 minutes | Servings: 4 servings.

• 1 tablespoon vegetable oil

• 1 package El Chorizo Latino chorizo meat (Puertorriqueño, Mexican mild or spicy, Jalapeño Garlic) 454 grams

• 1 medium onion, chopped

• 1 medium russet potato, peeled and diced into small, roughly ½ inch pieces

• 2 cloves garlic, minced

• 1/2 cup broth

• 2 chopped tomatoes

• 10-12 corn or flour tortillas

• Your favourite toppings (shredded lettuce, shredded cheese, salsa, sour cream, avocado/guacamole, chopped cilantro)

Instructions

1. Brown the Meat

Heat the vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a spoon, until it is mostly browned. Drain off any excess grease.

2. Sauté Aromatics & Potatoes

Add the chopped onion and diced potatoes to the skillet with the meat. Cook for about 5 minutes, stirring occasionally, until the onion begins to soften and the potatoes are lightly cooked on the edges.

3. Add Spices and Garlic

Stir in the minced garlic, cumin, oregano, salt, and pepper. Cook for about 30 seconds until the spices are fragrant.

4. Add Tomatoes, Broth, and Simmer

Pour in the chopped tomatoes and broth. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until reduced.

5. Assemble Tacos

While the picadillo finishes cooking, warm your tortillas.

• For soft tacos, warm them in a dry skillet or microwave.

• For crispy tacos, you can lightly fry them in oil.

6. Serve

Spoon the warm picadillo filling into the tortillas and add toppings.