Chorizo, Potato and Mushroom Tacos (Tacos de Chorizo con Papas y Hongos)

Source: Rick Bayless - Mexican Everyday

Makes enough filling for12 tacos

Ingredients:

• 12 ounces fresh Mexican chorizo sausage, casing removed (about 1 1/2 cups)
• About 1 tablespoon vegetable oil, if needed
• 1 medium white onion, slides 1/4 inch thick
• 6 ounces mushrooms (shiitake or oyster mushrooms are good), stemmed and sliced about 1/2 inch thick (you'll have about 2 cups)
• 3 medium (12 ounces total) red-skin boiling or Yukon Gold potatoes, grated through your grater's largest holes
• Salt
• 1/2 cup (loosely packed) chopped cilantro

Method:

Lay the chorizo in a very large (12-inch) skillet (preferably nonstick) and set over medium heat.  Cook, stirring frequently and breaking up clumps, until some of the fat starts to render and the sausage looks about half-cooked, about 4 minutes.

Increase the heat to medium-high.  If the chorizo hasn't rendered any fat, add about 1 tablespoon vegetable oil to the skillet.  Add the onion and mushrooms and cook, stirring almost constantly, until they begin to soften, about 3 minutes.

Sprinkle the grated potatoes over the mixture.  Cook, continuing to stir frequently before they're soft, reduce the temperature a little.  Taste and season with salt if you think the mixture needs it - some chorizo is so highly seasoned little additional salt will be needed.

Scrape the mixture into a deep bowl and sprinkle with the cilantro.