Chorizo and Potato Tacos

FOR THE FILLING: Bring 4 cups water to boil in 12-inch nonstick skillet over high heat. Add potatoes and 1 teaspoon salt. Reduce heat to medium, cover, and cook until potatoes are just tender, 3 to 5 minutes. Drain potatoes and set aside. Wipe skillet clean with paper towels.

Combine oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in now-empty skillet. Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. Off heat, carefully stir in vinegar, sugar, and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about 5 minutes. Add pork to skillet. Mash and mix with rubber spatula until spice mixture is evenly incorporated into pork.

Return skillet to medium-high heat and cook, mashing and stirring until pork has broken into fine crumbles and juices are bubbling, about 3 minutes.

Stir in potatoes, cover, and reduce heat to low. Cook until potatoes are fully softened and have soaked up most of pork juices, 6 to 8 minutes, stirring halfway through cooking. Off heat, using spatula, mash approximately one-eighth of potatoes. Stir mixture until mashed potatoes are evenly distributed. Cover and keep warm.

FOR THE SAUCE: Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to serving bowl.

FOR THE TACOS: Spoon filling into center of each tortilla and serve, passing sauce, onion, cilantro, and lime wedges separately.