Chorizo & Potato Tacos w/ Grilled Peppers

Cover peppers with enough vegetable oil to coat.

Add a tiny pinch of salt and place over high heat on the grill. Grill each side until skin chars and begins to loosen. Transfer to a bowl and cover.

Cover potatoes with cold, salted water in a large saucepot. Boil until potatoes are easily pierced with a paring knife. Drain. Set aside.

Heat a large saute pan. Add chorizo and onions with a tiny bit of vegetable oil. Season. Cook turkey until browned.

Add potatoes and garlic. Toss..

Add chipotle with a tiny pinch if salt and black pepper. Toss. Reduce until dry, 1-2 minutes.

Add mango salsa. Toss. Cook 1 minute. Serve.

Variations; Roasted bell pepper trio, sofrito, paprika, smoked paprika, beer, tequila, yellow/orange/red bell pepper, roasted garlic, pintos, black beans, coriander seed, cilantro, lime, crushed pepper flakes, crushed pineapple, mango, peach-mango salsa, grilled pineapple salsa, grilled corn, zucchini, avocado, guacamole, fennel, fennel seed, celery seed, bacon, cayenne, Mexican oregano, kidney beans, chickpeas, chili powder, serrano, ancho chile, clove, mole, eggplant, cheddar, chihuahua, goat cheese, queso fresco, curry, mushrooms, peas, sesame seeds, tamarind, turmeric