Tacos, Enchiladas, Tamales, Tostadas

Serves 6

• 4 medium Yukon gold potatoes, scrubbed
• 1 pound Mexican chorizo sausage, casing removed
• 1 large white onion, diced
• Salt to taste
• 12 warm corn tortillas
• Chopped fresh cilantro
• 1 bottle (16 ounces) Frontera Roasted Tomato Salsa

1. Shred the potatoes through the largest holes on a 4-sided grater. Crumble chorizo into a large nonstick skillet set over medium heat. Add onion. Cook, stirring often, until sausage is almost cooked through and golden, about 10 minutes. Drain on a paper towel-lined plate.
2. Add potatoes to pan (add a little olive oil if the pan is dry) and cook until golden and tender, about 10 minutes. Stir in chorizo-onion mixture and heat through. Season with salt.
3. Serve warm chorizo mixture wrapped in warm tortillas topped with a sprinkling of cilantro and plenty of Salsa.