| 12 oz | Chorizo, casings removed |
| 1 | Medium white onion, sliced 1/4-inch thick |
| 6 oz | Chiitake mushrooms, stemmed and sliced about 1/2-inch thick (about 2 cups) |
| 12 oz | (3 medium) Yukon Gold or red skinned potatoes, coarsely grated |
| | Salt to taste |
| 1/2 cup | Loosely packed chopped fresh cilantro |
| 12 | Corn tortillas, warmed |
Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked. Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften. Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until protatoes are soft. Season to taste with salt. transfer mixture into a bowl and top with cilantro. Serve in tortillas.