Rick's Potato And Chorizo Tacos With Avocado Salsa

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Martha Stewart

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Ingredients

3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)

Coarse salt

1 pound Mexican chorizo sausage, casing removed

1 small white onion, finely chopped

3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped

1 clove garlic

1 jalapeno, stemmed

1 large ripe avocado, peeled and pitted

12 soft cornmeal tortillas

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