Fried rice should be made with day old rice. Most of the time, I use day old jasmine rice, but almost any white rice will do. It just needs to be allowed to sit overnight in the fridge. In this case, I made Spanish Rice 2 days ago…and this Pork Fried Rice came out really flavorful.

You’ll find find Fried Rice recipes all over the internet and YouTube, but this one is just one of my favorites. Please note that MSG is in this recipe but is totally optional. It most certainly adds a level of umami that makes your fried rice, well…just like fried rice! MSG has made somewhat of a comeback of late. It was really given a bad rap in the 80’s, but it is not really that bad. Leave out some salt when you use MSG…you won’t need the extra sodium from salt.


  • About 2-3 tablespoons of vegetable oil (I like to use avocado oil)
  • 2-3 large eggs, beaten well
  • 1/2 cup shallot, chopped
  • 1/2 cup carrot, 1/4 inch dice
  • 1/2 pound ground pork
  • Kosher salt
  • White pepper
  • 1/4 tsp red pepper flakes
  • 1 tbsp fresh grated ginger
  • 2 cloves garlic, chopped
  • 1/2 cup frozen peas
  • 4 cups day old cooked white rice
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp Hoisin sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 3 green onions, chopped
  • 1/2 tsp MG (optional)


  • Mix together in a small bowl the soy sauce, fish sauce, sesame oil, and sugar and set aside.
  • In a wok or large skillet over medium heat, heat 2 tsp of oil and add the eggs. Stir and and cook for about 30 seconds. Then remove to a plate a set aside. When cool, slice into slivers.
  • Heat 2 more tsp oil and add the shallot and diced carrots. Cook, stirring, for about 3 minutes.
  • Raise the heat and add the ground pork. Cook while breaking it up with a large spoon. Cook until no loaner pink. Season with salt and white pepper to taste.
  • Stir in the ginger, garlic, and peas and stir for about 1 minute.
  • Add the rice and start tossing to cook, abut 2 minutes. Add more oil if needed so it doesn’t stick in the wok.
  • Stir in the green onions. Season with MSG if using.
  • Toss to combiner then fold in the scrambled eggs. Serve immediately.


O.K….so, there are 10,000 recipes for Meatloaf out there. And I have made half of them. Well, now…there are 10,000 and 1!

Without going too crazy, I have taken some of the best elements from my best meatloaf recipes and included them in this one.

One of the things you should do regardless of the ingredients is to saute your vegetables. Yes! I don’t like crunchy vegetables in my meatloaf! Many recipes say not to mix everything too tightly …however, if you don’t find a happen medium here, it will fall apart! So, do a little pressing when you shape this thing. After cooking, allow it to sit at room temp for at least 20 minutes before slicing.

My method with this latest recipe involves pressing the meatloaf into a sprayed loaf pan, then turning it out on a foil lined sheet pan to cook. It cooks a little more evenly on all sides. Plus, it doesn’t wallow in the grease as much. If you want, place the formed meatloaf on a wire rack over a sheet pan, but be careful…it may be more difficult to remove from the wire rack then fall apart if you don’t press it together tightly.

I have included a recipe for the glaze, but this part it wide open. Add BBQ sauce or chipotles to mix it up.


  • 20 ounces lean ground beef
  • 8 ounces ground pork
  • 2 thick slices of bacon
  • 1 1/2 cups fresh bread crumbs
  • 1 cup cream
  • 2 eggs
  • 1 tsp Worcestershire
  • 1/2 tsp fish sauce
  • 1/4 cup chopped parsley
  • 1 cup chopped onions
  • 1 rib celery, chopped
  • 1 small carrot, chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup grated parmesan
  • 1/4 tsp allspice
  • 1/8 tsp ground nutmeg

For the glaze:

  • 1/2 cup ketchup
  • 2 tsp honey
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire
  • 2 tsp apple cider vinegar
  • 2 tbsp brown sugar


  • To the bowl of a stand mixer, add the bread crumbs, milk, eggs, Worcestershire, fish sauce, salt, pepper, garlic powder, allspice, nutmeg, and parsley. Mix with the paddle about 30 seconds then let it sit for 20-30 minutes.
  • Place the onions, celery, carrots, and bacon in a food processor. Process until everything is minced. Heat the olive oil in a medium skillet and saute for about 4-5 minutes. Remove the vegetables to a plate and place in the refrigerator for 20 minutes.
  • To the stand mixer, add the cooled vegetables, ground beef, and ground pork and mix until well combined, about 2 minutes. You can co all of this with your hands if you choose.
  • Preheat oven to 350 degrees.
  • Mix together the glaze ingredients in a small bowl.
  • Line a sheet pan with foil. I chose to use 4 little loaf pans this time. Spray the loaf pans with cooking spray then place some parchment paper in them. Spray the paper. Press the meatloaf mixture into the pan making sure you press it into the corner and it is not too loose. Carefully turn over the loaf pan on the foil lined sheet pan then remove the pan. Use a spatula if you need to reshape them. Place in the oven and bake for 15 minutes.
  • Remove from the oven and brush the meatloaf with the glaze. Cook another 15 minutes them brush with the glaze again. Return to the oven and and cook until the internal temperature is 165 degrees. Remove from the oven. Brush on some more glaze and let it sit for 15 minutes before slicing and serving. Garnish with chopped parsley and offer more glaze at the table.


Sure, it’s all about the meatballs…but, it’s also about the gravy.

I’m Danish and my Danish grandparents made Frikadeller (Danish meatballs) quite often when they came to visit. This recipe is similar, but closer to classic Swedish meatballs in Sweden. You’ll find many different recipes, but I settled on this one a long time ago.

I used ground pork, ground beef, and ground veal. Substitute ground chicken for the ground veal as ground veal can be hard to find.


  • 1 cup white bread, torn into small pieces
  • 1 cup cream
  • 1 cup yellow onions, minced
  • 1 garlic clove, minced
  • 4 ounces leans ground beef
  • 4 ounces ground prok
  • 8 ounces ground veal or ground chicken
  • 1 egg yolk
  • 1/4 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp allspice
  • 1/8 tsp fresh ground nutmeg

For the gravy:

  • 2 tbsp unsalted butter
  • 2 tbsp flour
  • 1 cup beef stock
  • 1/2 cup chicken stock
  • 1 tbsp Worcestershire
  • 1/2 cup cream
  • 2 tbsp sour cream
  • Kosher salt and black pepper to taste

For serving:

  • Chopped parsley
  • Lingonberry preserves


  • To the stand mixer bowl, add the bread crumbs and 1 cup cream. Mix with paddle for 30 seconds. Let sit for 30 minutes.
  • Heat 1 tsp olive oil and 1 tbsp butter in a small saucepan over medium low heat. Add the minced onion and saute for 4-5 minuets until softened. Add the minced garlic and cook another 30 seconds. Season lightly with salt and pepper. Remove to a bowl and place in the refrigerator for 10 minutes to cool.
  • To the mixer bowl, add the rest of the meatball ingredients including the onions and garlic. Using the paddle on low speed, mix for about 2-3 minutes until totally combined. Cover the bowl with plastic and place in the refrigerator for 30 minutes for all the flavors to combine.
  • Preheat oven to 350 degrees.
  • Using a small scoop or melon baller, portion out the meatballs the size of a ping pong ball and place on a sheet pan lined with parchment paper. When all the meatballs are portioned, using your hand dipped in water, mold them into smooth ovals and return to the parchment paper. Do not smash them together, leave them a little loose so they remain tender. Bake for about 15 minutes, longer if you made the meatballs bigger. Remove from there sheet pan to a bowl and keep warm in a large bowl.
  • For the gravy, heat the butter in a small saucepan. Then add the flour to make a roux. Cook for about 1 minute, stirring. Whisk in the stock and bring to a simmer, letting it thicken. Add the Worcestershire and stir in. Add the cream and heat through. Taste and reseason if necessary.
  • Add most of the gravy to the meatballs in the bowl and gently fold in. Save a little bit of the gravy for plating.
  • Plate with more gravy and chopped parsley. Serve with buttered egg noodles or butter parsley potatoes…and lingonberry preserves.


Yes, the Olive Garden favorite! I worked at the O.G. in the 90’s as a Kitchen Manager, so, I helped make this daily. My recipe is slightly different, ie, I use cream instead of milk and I throw in a little dry sherry.

A couple of chef’s notes: After you add the potatoes and they are cooked, if you are not serving it right away, cool it down immediately by placing it in a shallow baking dish in the reefer. If not, the potatoes will get mushy real soon. Also, don’t skimp on the garlic. I used 1 large (elephant) garlic clove, so 2 normal cloves will suffice.


  • 2 thick slices of bacon, diced
  • 1 tbsp olive oil
  • 2 Italian sausage links (about 8 ounces total), casings removed
  • 1 medium leek, diced
  • 1 cup white onion, diced
  • 2 garlic cloves, minced
  • 3 cups low-sodium chicken stock
  • 1/2 cup dry sherry
  • 1 tsp fresh thyme leaves, minced
  • 1 tsp crushed red pepper flakes
  • Kosher salt and white pepper
  • 2-3 cups kale, ribs removed, 1 inch chop
  • 2 medium Russet potatoes (1 1/2 lbs), leave skin on, quartered lengthwise then 3/8 inch slice


  • In a large saucepan over medium heat, add the olive oil then add the diced bacon. Let it render for about 3 minutes then crumble in the Italian sausage. Cook, stirring, until the sausage is lightly browned.
  • Add the leeks and the onions and cook for 5-6 minutes. Season with salt and white pepper (use black if you don’t have white). Stir in the minced garlic, red pepper flakes, and the thyme leaves and cook for about 30 seconds.
  • Add the dry sherry and bring to a boil, scraping the bottom of the pan. Add the chicken stock, lower the heat, cover, and simmer for 15 minutes.
  • Add the chopped kale and cook another 20 minutes. Add the potatoes and simmer gently, covered, for 10 minutes until the potatoes are fork tender. Do not overcook as the potatoes will be mushy. Turn off the heat and add the cream and stir. Taste and season with salt and white pepper. Serve immediately for keep warm or cool immediately.


This recipe could just as well be adapted for a large whole pork loin. I used a 1 pound pork tenderloin here, after all, it’s just the two of us! Wasn’t that a Bill Withers song? Anyway, I cooked it in our airfryer but it certainly can be done in a regular oven, just increase the cooking time a bit.

I’m not Jewish, but since the day I made this was the first day of Hanukkah, I made latkes to go with it. Yes, I know…PORK! Like I said, I’m not Jewish…but I love latkes.


  • 3 tbsp olive oil
  • 2 slices thick sliced bacon, cooked, chopped
  • 3 ounces white mushrooms, chopped
  • 1/4 cup chopped shallots
  • 2 garlic cloves, chopped
  • 1 tsp fresh rosemary leaves, chopped
  • 1/2 tsp lemon zest
  • Kosher salt and black pepper
  • 1 tbsp panko crumbs
  • 2 tbsp fresh chopped parsley
  • 1 pork tenderloin, about 1 pound


  • Place 2 tbsp olive oil in a small skillet then add the chopped garlic, chopped rosemary, and lemon zest. Turn on heat to medium low and let come to a simmer. Cook, stirring, for about 2 minutes. Do not let the garlic burn. Strain out the oil to a small bowl and reserve. Reserve the garlic, rosemary, and lemon zest.
  • To the same skillet over medium low heat, add the reserved garlic and rosemary oil. Add the mushrooms and shallots and season with salt and pepper. Saute for about 4-5 minutes, stirring, until the mushrooms are soft. Remove from the heat and stir in the panko crumbs, half the parsley, the cooked garlic and rosemary, and cooked bacon and stir to combine.
  • Pat dry the pork tenderloin with a paper towel. Carefully butterfly it down the middle and spread on a cutting board. Cover with plastic wrap and pound to about 1/2 inch thick. Season with salt and pepper. Spread the mushroom mixture down the middle then roll up the tenderloin. Wrap and tie with butcher’s twine in about 4-5 places so it won’t come apart.
  • Heat the airfryer to 400 degrees. Spray tenderloin with cooking spray or olive oil. Place the tenderloin on the center rack and cook for about 12 minutes until the internal temperature is 145 degrees, turning halfway through.
  • Mix 1 tbsp of olive oil with 1 tbsp of chopped parsley and brush on the tenderloin right when it is done cooking. Cover loosely with foil and let sit for 10 minutes. Remove the strings, slice and serve with Dijon mustard.


When I set out to make a Cubano, the ubiquitous Cuban sandwich, I hesitated making my own Cuban bread. Well, I’m glad I decided to go ahead and plunge into bread-making.

I’m not a baker and haven’t had much luck baking in the past. As the saying goes, cooking is an art…baking is a science. And even though I alway tried to strictly adhere to the recipes…you know, precise measuring, temperatures, and baking times. I just didn’t have much luck.

Today, I went ahead with baking my own Cuban bread since I have never been able to find any in our area (Central California). I am happy to say that the bread turned out incredible! It was golden brown crusty on the outside and moist and fluffy on the inside. And provided the perfect vehicle for my Cuban sandwich.

Yes, you could just as well use a store-bought, crusty sandwich roll…but it wouldn’t be the same. I will include the Cuban bread recipe I used at the end. By the way…I did not have to knead it as I used my Kitchenaide mixer for everything. Please be aware that making the starter the day before is essential. In other words, if you decided to bake Cuban bread today, forget it unless you have made the starter the day before.


For the Cuban sandwich:

  • One loaf of Cuban bread or Cuban bread rolls
  • Unsalted butter
  • Mayonnaise
  • Yellow mustard
  • Sliced deli ham
  • Roasted or pulled pork
  • Sliced dill pickles
  • Sliced Swiss cheese

For the Cuban bread starter:

  • 1/2 cup warm water (115 degrees)
  • 1/2 tsp active dry yeast
  • 1/2 cup flour

For the Cuban bread dough:

  • 1 package attive dry yeast
  • 2 tsp sugar
  • 3/4 cup warm water (115 degrees)
  • Starter from the day before
  • 3 tbsp lard or vegetable shortening, softened
  • 2 tsp fine sea salt
  • About 3 cups of flour
  • Water to spray the loaves


For the starter:

  • Mix all the starter ingredients in a small bowl and place overnight in the refrigerator.

For the Cuban sandwich:

  • Cut the ends off the bread loaf or bread rolls. If using a loaf, cut it in half. Slice it across the middle.
  • If you don’t have a panini press (I do not), use a large flat cast-iron griddle. Heat the griddle on medium.
  • Lightly butter the cut side of the bread and place on the griddle to let it brown. Remove from the griddle.
  • Place the ham slices on the griddle just heat and brown a little.
  • Mix together equal parts mayonnaise and yellow mustard in a small bowl (do not use Dijon). Slather both cut sides of the bread with the mayonnaise and mustard.
  • Lay Swiss cheese slices on the bottom. Then folded slices of ham on the cheese. Place the roasted or pulled pork on the ham slices (make sure the pork is hot).
  • Lay the sliced pickles on the pork then top with the sliced Swiss cheese. Place the top on the bread. Lightly butter the top of the bread.
  • Place the sandwich, top side down, on the griddle then lay a sandwich press or another heavy skillet on the sandwich and press down. Let it cook until the top is golden brown. Lightly butter the bottom before flipping it over, pressing, and browning the bottom side.
  • Remove from the griddle and slice diagonally. Serve immediately.

To bake the bread:

  • In the bowl of your stand mixer, add the yeast, sugar, and warm water and whisk a few times. Let stand for 15 minutes.
  • Add the lard or shortening, salt, and 1 cup of flour and mix with a wooden spoon.
  • Add the starter then about 1 1/2 cups of the flour, reserving half a cup just in case. Connect the dough hook and knead the bread until it begins to come together. Add more flour to make the dough the right consistency, it should be moist and cling to the hook.
  • Flour your work surface then turn the dough out onto the surface. Fold the dough over a few times then form it into a ball. Lightly grease a large bowl then place the dough ball in the bowl. Cover with a damp kitchen towel and place in a warm spot for 2 hours. It should double in size.
  • Remove from the bowl and push the dough down with your fingers. Divide the dough into 2 equal pieces. One at a time, mold the dough into a rectangle, flatten with a roller, then roll it up into a long, skinny loaf. Place the loaf on a parchment paper lined sheet pan. Repeat with the other loaf. Dust the loaves with flour, cover with a towel, and let it rise in a warm place for 1 1/2 hours.
  • Using a sharp knife or razor blade, make 1/4 inch deep cuts lengthwise down the top of the bread. Spritz with water then place in a 400 degree oven for 20-25 minutes, turning the sheet pan halfway through. It should be golden brown. Mine took 20 minutes.
  • Transfer the loaves to a wire cooking rack for at least 10 minutes before slicing. You store them at room temperature as is if they haven’t been sliced. After slicing, wrap tightly in plastic or foil and store at room temperature, not in the refrigerator. You can freeze them as well, just make sure they are tightly sealed in plastic wrap.


Of course, the star of this is the sausage gravy. Recipes abound for this, traditionally Southern, breakfast…although, it’s not exclusive to the south at all anymore.

I really like to keep the gravy pretty basic: ground breakfast sausage (I use Jimmy Dean), butter, flour, and milk. I don’t add a lot of much else except a little salt, pepper, and a pinch of a couple spices (recipe below). There is also a tiny bit of my secret ingredient for my sausage gravy…and that’s a half teaspoon of chicken base (or bullion cube).

Admittedly, I cheated by using Pillsbury Grande Biscuits. But, when I want everything perfect, I make the biscuits from scratch. Maybe next time!


  • 1/2 pound ground pork breakfast sausage, like Jimmy Dean
  • 3 tbsp unsalted butter
  • 3 tbsp flour
  • 2 1/2 cups whole milk
  • 1/2 chicken base or half a bullion cube
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion
  • Pinch paprika
  • Pinch crushed red pepper flakes
  • Kosher salt to taste
  • 1/4 or more of black pepper
  • Chopped chives or green onions


  • Place a medium saucepan over medium low heat and add the ground sausage, breaking it up with a wooden spoon. Let it get browned and cooked until no longer pink. Remove from saucepan to a small bowl.
  • To the saucepan, add the butter then the flour and stir to cook for about 1 minute. Slowly whisk in 2 cups of the milk, hold back 1/2 cup in case it gets too thick, and bring to a simmer. Cook and let it thicken for about 2 minutes, whisking. Add the chicken base, granulated garlic, granulated onion, paprika, red pepper flakes, salt to taste, and black pepper. Lower the heat and let it cook another 3 minutes or so. Add more milk if it is too thick. Some people like it real thick, I prefer it to be a little loose. Taste and reseason if necessary, especially the pepper. Cover and keep warm until ready to use.
  • Slice the biscuits in half, lightly butter then brown on a griddle. Place the two halves on a plate, spoon on the gravy, then top with the egg(s). Garnish with chopped chives or green onions.


The other day I saw a guy do this on YouTube and just had to give it a try.

They’re easy to make, though require little silicone rings to cook the pancakes and eggs in…at least, to make it uniform. Also, apparently McD’s has figured out how to infuse the little pancakes with maple syrup by using crystallized maple. Substituting a drizzle of real maple syrup when serving does the job.

This recipe for the buttermilk pancakes was enough for about 8 pancakes (4 McGriddles), though we only made 2 McGriddles and saved the batter for tomorrow. Use your favorite ground breakfast sausage but I always recommend Jimmy Dean.


For the buttermilk pancakes:

  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp Kosher salt
  • 1 1/2 tbsp sugar
  • 1 large egg, beaten
  • 1 1/4 cups buttermilk
  • 1 tbsp maple syrup
  • 2 tbsp unsalted butter, melted plus more for the griddle and the eggs

For the McGriddles:

  • 3 ounces of ground breakfast sausage, divided into 2 patties
  • 2 eggs
  • 2 slices of American Cheese
  • Real maple syrup


  • Make the buttermilk pancake mix by combining the flour, baking powder, baking soda, salt, and sugar in a medium bowl. In another small bowl, beat together the egg, buttermilk, melted butter, and 1 tbsp maple syrup. Stir the buttermilk mix into the dry ingredients using a fork until well combined. Don’t whisk as a few small lumps is alright.
  • Heat a griddle over medium low heat. When hot, brush the griddle with butter then place the silicone rings. Spoon in about 1 1/2-2 tbsp of pancake batter into each and let cook until bubbles appear on the surface. Remove the ring and flip the pancakes. Cook another 1 minute or so until golden brown. Remove from the griddle and keep warm in the oven on a plate. Repeat with the remaining pancakes.
  • Cook the sausage patties on the same griddle until well browned on both sides. Drain on a paper towel then keep warm while you cook the eggs.
  • Place two silicone rings in a non-stick skillet and add about 1 tsp of butter to the each ring. Crack an egg into each and break the yolk, stirring it a little. Let the egg cook until set then remove the right. Flip the egg for about 20 seconds to finish cooking.
  • To assemble the McGriddles, place one of the pancakes on a plate. Add the sliced cheese, then the cooked sausage patty, then the egg and the top. Drizzle with a little maple syrup and serve immediately.


This recipe uses whole pork tenderloin although you could just as well use whole pork loin, it just may not be as tender.

One of the key elements is cooking the mushrooms properly. Take your time, cook them slow, and let them caramelize, releasing all their liquid. Try to use a stainless steel pan (not non-stick) so the you get some nice brown bits on the bottom for flavor.

I served it with Broccoli Cheese Casserole, the recipe follows this one on my blog.


  • About 1 lb of whole pork tenderloin, sliced into 1 1/2 inch thick medallions
  • 2 tbsp unsalted butter
  • Kosher salt and black pepper
  • 4 ounces of cremini or white mushrooms, 1/4 inch slice
  • 1/4 cup dry sherry
  • 1 cup cream
  • 1 cup low-sodium chicken stock
  • 1/2 cup flour
  • Olive oil
  • 1 tsp Dijon mustard
  • Squeeze of lemon juice


  • Heat a medium saucepan over medium heat and add the butter. Then add the sliced mushrooms and cook, stirring, until the mushrooms release their liquid and they have become golden brown. Season with salt and pepper remove from the pan and set aside.
  • Heat the cream in a small saucepan and let reduce slightly (by 1/4). Heat the stock in a separate saucepan.
  • To the same saucepan as the mushrooms over medium heat, add 1 tsp of olive oil and 1 tbsp of butter. When the oil and butter is hot, add the pork medallions and cook for about 1 1/2 minutes per side, then brown the sides as well. Remove from the pan and keep warm.
  • Add the sherry to the pan and let boil for a few seconds, scraping the bottom of the pan with a wooden spoon. Add the cream then add the stock and simmer for a minute, stirring.
  • Add the browned mushrooms to the pan and cook on low heat for about 3 minutes. Add a squeeze of lemon juice. Taste and reseason if necessary.
  • To serve, spoon some sauce and mushrooms on a plate then add the cooked medallions. Garnish with chopped parsley.
  • Serve with rice pilaf or a favorite side dish. I served this with Broccoli Cheese Casserole (recipe post follows this post).


First, let’s set the story straight on the two chorizos. There’s Spanish Chorizo, a cured, spiced, chopped pork made into a hard sausage like salami. Mexican, or fresh, chorizo is made from ground pork and kept raw, usually in casings like a sausage, and must be cooked. This recipe uses Mexican Chorizo. Making your own Mexican Chorizo is relatively easy, but I like to buy mine in links, specifically from Porter Road meats online. It comes out of the casing and cooks like ground beef instead of that tubed stuff in the grocery store, (you know, the one that squeezes out of the tube and melts in the skillet!).

This recipe has very few ingredients but requires a little technique for the crispy potatoes. It’s important to cook the par-cooked diced potatoes in oil until crispy then hold warm. Add the potatoes to the chorizo mixture just before serving so they remain crispy.


  • 1 large Russet potato, peeled, cut into 1/2 inch chunks
  • Avocado or Canola oil
  • 1 tsp Taco seasoning (recipe below)
  • 1/2 cup diced white onions plus more for garnish
  • 1/4 cup Pico de Gallo (recipe below)
  • 1 lb (about 2 links) Mexican Chorizo, casings removed
  • Chopped cilantro


  • Make the taco seasoning. Combine 1 tsp granulated garlic, 1 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp Chile powder, 1/2 tsp onion powder, 11/2 tsp Kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne in a small bowl and mix to combine. This is more than you will need.
  • Make the Pico de Gallo. Combine 1/4 cup seeded, diced tomatoes, 2 tbsp diced white onions, 1/2 minced seeded jalapeno, 1 tsp lime juice, 1 tbsp chopped cilantro, Kosher salt and pepper to taste in a small bowl.
  • Peeled the potato and dice into 1/2 inch pieces. Place them immediately in a small saucepan over high heat. Bring to a boil, lower the heat, and cook for 8 minutes. Drain, rinse in cold water, and let dry in the wire sieve for about 10 minutes.
  • Heat a medium skillet over medium heat and add 2 tbsp of oil. When the oil is hot, add the diced potatoes and cook, tossing occasionally, until they are golden brown all over. Season with salt, pepper, and some taco seasoning. Drain in a wire sieve and place in a bowl in the oven to keep warm.
  • In there same skillet over medium low heat, add 1 tsp of oil then crumble in the chorizo (casings removed) and cook until it is brown all over. Add 1/4 cup of Pico de Gallo and stir to combine. Lower heat, cover, and cook about 10 minutes, stirring occasionally.
  • When ready to serve, heat a heavy cast-corn skillet over medium high heat. Heat the tortillas for about 15 on each side and place on a plate covered with paper towel.
  • Add the cooked potatoes to the cooked chorizo and stir and toss to combine.
  • Stuff the tacos with the mixture and garnish with diced white onions, Pico de Gallo, and chopped cilantro.