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chorizo-potato tacos

  1. 3medium (about 12 ounces) boiling potatoes (yukon gold's or the smaller red or white-skin potatoes work well here), peeled if you wish, cut into 1/2-inch cubes.
  2. 12ouncesfresh mexican chorizo sausage, casing removed.
  3. 1medium white onion, cut into small pieces.
  4. salt.
  5. 3/4cuproasted tomatillo salsa.
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