I’m not alone when I say I could eat tacos every day and never get bored. Add Mexican chorizo to the equation, and make that tacos twice a day, Sunday through Saturday.

The highly seasoned sausage made from ground pork, vinegar and dried Mexican chiles is one of my favorite proteins. From dips to soups to eggs and poppers, it adds a flavor bomb like no other to just about any dish that begs to be elevated with a savory and slightly fatty ground meat.

Here, the spicy sausage is tossed with diced potatoes and cilantro as a filling for crispy oven-baked tacos served with sour cream, pico de gallo and a side of corn salad.

Baked tacos are currently a darling on social media, and I think I know why: They’re so easy to make and aren’t as messy to eat as regular tacos — the melted cheese acts

See Full Page