Fried Potato & Chorizo Tacos

Directions

1. Preheat your Blackstone griddle. Place an aluminum tray filled with oil directly on the griddle to start heating.
2. Meanwhile, cook the peeled and chopped potatoes in boiling water until fork-tender. Drain and set aside.
3. On the griddle, cook the chorizo until fully browned, seasoning it with garlic powder and onion powder as it cooks. Remove from heat and set aside.
4. Mash the cooked potatoes, then combine with the chorizo and shredded cheese until well mixed.
5. Lightly warm the corn tortillas on the griddle until soft and pliable.
6. Fill each tortilla with the potato–chorizo–cheese mixture, fold into tacos, and press gently to seal.
7. Carefully place the tacos into the hot oil tray on the griddle. Fry until golden brown and crispy, turning as needed.
8. Remove from the oil and place on paper towels to drain excess grease.
9. Top each taco with sour cream, your favorite salsa, and a sprinkle of crumbled queso cotija.