Potato, Scallion And Chorizo Crispy Tacos

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Washington Post


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1 pound red bliss potatoes, peeled and cut into 1-inch pieces

8 ounces fresh, uncooked Mexican chorizo sausage (casings removed), coarsely chopped (see headnote)

8 scallions, white and light-green parts, cut crosswise into thin slices (1/2 cup)

1 teaspoon kosher or sea salt, or more to taste

10 to 12 six-inch corn tortillas (see headnote)

Safflower oil, for frying

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