Will Wohlt, Regional Supervisor at Indiana University in Bloomington, was recently promoted to Director of Operations, now based out of the Campus Cooks Headquarters in Illinois.

In celebration of his new role, we asked Will to share one of his favorite, fast and straightforward recipes.

Read below for Will’s Potato and Chorizo Tacos recipe!

Ingredients:
• 1/2 pound russet potatoes, cut into 1/2-inch dice (about 1-2 large potatoes)
• Kosher salt
• 1 tablespoon white vinegar
• 3 tablespoons vegetable oil
• 1/2 pound fresh Mexican Chorizo
• 6 to 8 warm soft tortillas of choice for serving
• 1/2 red onion, minced, for serving
• 1/2 cup chopped fresh cilantro leaves, for serving
• 2 limes cut into 8 wedges each, for serving
• Favorite homemade salsa of choice.

Directions
1. Place potatoes in a large pot and cover with cold water by 1 inch. Add vinegar and 2 tablespoons salt. Bring to a boil over high heat and cook until potatoes are just cooked through, about 5 minutes after coming to a boil. Drain potatoes and let rest over the sink until mostly dry.
2. Heat 3 tablespoons vegetable oil in a large non-stick or cast iron skillet over medium-high heat until lightly smoking. Add potatoes, shake to distribute around the pan, and cook, tossing and occasionally stirring, until very crisp and golden brown on all sides, about 15 minutes.
3. Meanwhile, heat chorizo and cook, stirring, until heated through. Continue cooking, mixing, and frequently tossing until all the liquid has evaporated, some fat breaks out, and the chorizo starts sizzling and eventually is quite dry and well-browned-about 15 minutes.
4. Transfer cooked chorizo to a pan with potatoes. Toss to combine and season to taste with salt. Serve the chorizo and potato mixture immediately with tortillas, onions, cilantro, salsa, and limes on the side.

To meet more members of the Campus Cooks team, click here.