Method
- 01
Remove chorizo from its casing and crumble it into a large skillet over medium heat. Cook, breaking apart with a spoon, for 5–7 minutes until browned and cooked through. Transfer to a paper towel-lined plate.
- 02
Add your potatoes to the same skillet with 1 tbsp of fresh oil. Season with your salt, black pepper, and cumin. Cook over medium-high heat, stirring occasionally, for 12–15 minutes until potatoes are tender and develop some golden edges. Set aside.
- 03
Meanwhile, heat a separate cast-iron skillet or grill pan over medium-high heat. Add your corn and cook without stirring for 4–5 minutes until it begins to char and blister. Stir, then cook another 2–3 minutes until lightly charred all over. Transfer to a bowl.
- 04
Fold your jalapeño, red onion, and cilantro into the charred corn. Squeeze your lime juice over the salsa and season to taste with a pinch of salt. This is your corn salsa.
- 05
Warm your tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until pliable and lightly charred.
- 06
Assemble your tacos: Place warm tortillas on a plate, divide the cooked chorizo and potatoes among them, top with charred corn salsa, cotija cheese, and avocado slices. Serve immediately.
