Chorizo-Potato Tacos 1 medium-small potato 1 Anaheim or New Mexico chile (or more, to taste) 2 links Mexican chorizo Corn tortillas Shredded Monterey jack cheese Shredded lettuce (optional) Diced fresh tomato (optional) Steam or boil the potato. Roast the chile with an electric broiler or over a flame. Place in a paper sack, seal tightly and put in freezer. In about 5 minutes, remove from freezer and peel the skin from the chile. Remove seeds. Dice flesh. Dice potato large. Place chorizo, potato and chile in microwave-safe bowl. Microwave, stirring occasionally, until chorizo is thoroughly hot. Steam a tortilla. If you don't have a steamer, wrap the tortilla in wet paper towels and microwave. Spoon some chorizo mixture into the warm tortilla. Top with lettuce (optional), cheese and tomatoes (optional). Repeat with remaining three tortillas.