Taco Tuesday - Chorizo y Papas

I learned this one from my Mexican friends on Crenshaw! I was born in East LA! Makes 1 dozen tacos  2lbs ground beef 1 handful chile Japones 1 handful Chinese dried chilies from Koreatown Ground cumin to taste Ground black pepper to taste Ground cinnamon to taste Dried oregano to taste Ground paprika to taste Salt to taste Boiling water 1 Russet Potato, cubed Finely diced white onion Finely diced cilantro Limes, for squeezing Corn tortillas (street taco size) Take your dried peppers and steep them in a jar of boiling water like a teabag. Once soft add your peeled raw garlic cloves, cumin, cinnamon, sazon Goya, oregano, paprika and salt into the jar and blend with a hand blender until smooth. Add your meat to a stand mixer bowl with your smooth chilli mixture and mix on medium speed until the meat has a sticky texture and the marinade is well incorporated. Wash your potatoes and cut them into small sized cubes. Cook them in a pan with your chorizo. Add water as needed to cook potatoes until soft and to make a sauce at the bottom of the pan. Warm your tortillas in a hot cast iron pan in a little bit of olive oil. When your tortillas are a little bit crispy on both sides, add a little bit of water to your pan to moisten your tortillas and make them pliable. Transfer to a plate and top them with the chorizo and potato mixture, crema, finely diced white onion and cilantro. Squeeze some lime on top and enjoy! #tacos #tacotuesday #chorizo #losangeles #foryou  Follow us: IG: www.instagram.com/dwightsrecipebook  FB: www.facebook.com/dwightsrecipebook  Tik Tok: www.tiktok.com/dwightsrecipebook