Crisp potato cubes and super flavorful chorizo make an ideal taco filling.
The real key with cooking chorizo? Cook it until you think it's done, then cook it some more. And some more. And still more. Nope, not quite done yet, keep going.
By cooking the chorizo way past the point where you think it's ready, you slowly reduce the liquid that the pork expresses. As the liquid evaporates, the flavorful fat that was initially locked into a creamy, stable emulsion will break out. This is a good thing, and if you listen carefully, you should hear a distinct difference in the noise coming from the pan.
The vinegar, on the other hand, lowers the pH of the water. Pectin, the carbohydrate-based glue that holds vegetable cells together, is much harder to break down in lower pH environments, which means that while your starch is gelatinizing, your potatoes will maintain their shape without running the risk of breaking down or collapsing.
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