Tacos de Canasta (Basket Tacos) with Potato and Chorizo

• 700 g Russet potato
• 300 g Fresh chorizo
• 1 medium White onion
• 3 cloves Garlic
• 2 tbsp Guajillo chili powder
• 80 ml Vegetable oil
• 2 tsp Fine sea salt
• 250 ml Water
• 16 pieces Corn tortillas
• 200 g Shredded green cabbage
• 2 pieces Lime

1. Put the potatoes in a large pot, cover with cold water, and add 1 tsp of the salt. Bring to the boil, then simmer for 12 to 15 minutes until tender when pierced with a knife. Drain well and mash until smooth.
2. Meanwhile, heat a frying pan over medium heat and cook the chorizo, breaking it up, for 8 to 10 minutes until browned and cooked through. Add the onion and cook for 4 minutes until softened, then add the garlic for 1 minute until fragrant. Stir in the mashed potatoes and the remaining 1 tsp salt, then take off the heat.
3. In a small bowl, stir the guajillo chilli powder into the vegetable oil. Warm it gently in the frying pan for 30 to 60 seconds, just until it smells toasty, then pour back into the bowl.
4. Warm the tortillas briefly so they are pliable. Spoon the potato and chorizo filling into each tortilla and fold over to make tacos. Arrange them snugly in a large pot in layers, brushing a little guajillo oil over each layer as you go.
5. Pour the water into the bottom of the pot, keeping it away from the tacos as much as possible. Cover tightly and steam over low heat for 10 minutes until the tacos are soft, hot, and moist. Rest, covered, for 5 minutes before serving.
6. Serve the tacos with shredded cabbage and lime wedges for squeezing over. If you like, drizzle any remaining guajillo oil over the top.

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