Chorizo, Potato and Mushroom Tacos

Right, get your chorizo crumbled up in a large nonstick pan over medium heat. Let it start doing its thing.

Cook the chorizo for about 5 minutes, stirring frequently, until it's half cooked through and releasing those lovely oils.

Crank the heat up to medium-high now.

Chuck in your diced onion and sliced mushrooms. This is where it gets proper tasty.

Keep stirring almost constantly for about 3 minutes until the veg start to soften and take on some of that chorizo flavour.

Sprinkle in those diced potatoes - make sure they're cut small so they cook through properly.

Keep cooking and stirring frequently for 10 to 15 minutes until the potatoes are properly soft and golden. (The potatoes should be tender when pierced with a fork - don't rush this bit)

Season with salt to taste - remember the chorizo's already quite salty, so go easy at first.

Transfer the whole lovely mess to a serving bowl and top with chopped coriander.

Serve in warm corn tortillas with that tomatillo salsa. Honestly, this is proper comfort food right here.