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• 2 pounds Yukon Gold potatoes
• 1 pkg Soyrizo
• vegetable oil
• 12 corn tortillas, warmed
• Tomato salsa, chopped white onion, cilantro and lime wedges, for serving

1. In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
2. In a large skillet, cook the Soyrizo in some oil, breaking it up. Gently knead in the potatoes, leaving some chunks of potato.
3. In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
4. Transfer the chorizo-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.

tags: Mexican, vegetarian, vegan, pareve

source: adapted from http://www.foodandwine.com/recipes/fresh-chorizo-and-potato-tacos, FW