Chorizo and Potato Volcano Tacos

Steps

1. 1
   Prepare the salsa by roasting the tomatoes, peron chiles, and onion in a hot skillet until lightly charred on all sides.
2. 2
   Grind the roasted tomatoes, chiles, onion, garlic, and salt together in a molcajete or processor until you reach a salsa consistency.
3. 3
   Cut the potatoes into small dice, leaving the skin on.
4. 4
   Heat oil in a skillet, then cook the chorizo until fully browned and cooked through.
5. 5
   Add the diced potatoes and salt to the chorizo, stirring to combine and allowing the potatoes to start cooking.
6. 6
   Slice the jalapeños thinly (after removing the stem and seeds), add to the chorizo mixture, and cook until the potatoes are tender.
7. 7
   Prepare the avocado by scooping the flesh into a bowl, seasoning with salt and lime juice, and placing the pit in the mixture to prevent browning.
8. 8
   Fry the corn tortillas in hot oil until lightly golden on both sides.
9. 9
   Top each fried tortilla with Oaxaca cheese and allow it to melt over the tortilla.
10. 10
    Assemble the volcanoes by layering the chorizo and potato mixture on top of the cheesy tortilla, adding avocado, and topping with salsa to taste.