1 lb russet potatoes, diced
1 tbsp white vinegar
6 tbsp vegetable oil
1 lb mexican chorizo
12-16 warmed soft corn tortillas
1 white onion, minced
1/2 cup cilantro, chopped
2 limes, cut into wedges
Place potatoes in a large pot and cover with at least 1 inch of water over. Add vinegar and 2 tbsp salt.Bring to a boil on high heat and cook until potatoes are cooked. Drain and let rest until mostly dry.
Heat 4 tbsp vegetable oil in a skillet on medium high heat until slightly smoking. Add potatoes and shake to even out on pan.Cook, tossing occasionally until crisp and golden brown on all sides, about 15 minutes.
Heat remaining oil in a medium skillet on high heat. Add chorizo and cook until heated through, making sure it is well browned and dry, about 15 minutes.
Transfer chorizo to potato pan and toss to combine and season to taste. Serve immediately with tortillas, onion, cilantro and salsa. Garnish with lime.