What's for dinner: Potato & chorizo tacos

I've been lamenting the lack of Mexican chorizo in Ireland for two years. The only kind of chorizo you can get here is Spanish--tasty, but nothing like the Mexican kind. Even the chorizo molletes at Taco Taco in the Epicurean Food Hall are made with Spanish chorizo. Spanish chorizo is a cured, dry pork sausage seasoned with pimentón. Mexican chorizo is a fresh pork sausage seasoned with dried chiles, oregano and warm spices such as cloves and cinnamon. Vinegar is also added for tanginess.

It finally occurred to me last week that I could make my own chorizo. Our food mules (thanks Charles and Celia!) were kind enough to bring us some guajillo, pequin and ancho (16 oz!) chile powders, so I was all set. Here's my recipe:

• 1 kg pork mince
• 1/2 cup of ancho
• 1/4 cup of guajillo
• 5 or 6 pressed cloves of garlic
• 2 tsp ground cloves
• 1 tsp ground coriander
• 1 tbsp oregano
• 1/4 cup apple cider vinegar
• a bit of water
• salt (not sure how much, I was adding it and testing the chorizo by frying as I went along)

I kept some out for the tacos and froze the rest. For the tacos I browned some chorizo with a minced white onion. To this I added some cubed boiled potato and fried it until browned and crispy. Very tasty on its own, but the key to these tacos is the avocado-tomatillo salsa. Tomatillos are another Mexican ingredient I've been unable to find, but last week the organic veg vendor at the St. Anne's Saturday market had a whole crate of them! He let me have some more this week gratis because there's just not much of a market for them. The salsa is really simple, just a few tomatillos, a chile, a clove of garlic and an avocado whizzed up in the food processor with a bit of salt. Slathered on homemade corn tortillas with the chorizo-potato filling it's just amazing. We have my Mexican food muse, Rick Bayless, to thank for these.