Cook the Chorizo:

• Start by cooking the chorizo in a hot skillet over medium-high heat for about 4 minutes until fully cooked.

Prepare the Potatoes:

• Peel 6 medium potatoes, cut them into quarters, and boil them in water for 20 minutes or until soft. Drain the water and return the potatoes to the pot.
• Add the cooked chorizo and ½ teaspoon of salt to the potatoes. Mash them together until you get a smooth puree with a spreadable texture. Cover to keep warm.

Prepare the Chili Oil Sauce:

• In a skillet, heat ½ cup of oil and toast 7 guajillo chiles (stems removed), 3 garlic cloves, ¼ onion, and 1 chile de árbol until the garlic and onion are slightly browned. Be careful not to burn the chiles. Remove the skillet from heat.
• In a blender, combine 1 cup of vegetable oil, 3 tablespoons of achiote paste, 1 teaspoon of salt, and the fried chiles, garlic, and onion. Blend until smooth.
• Strain the mixture through a sieve into the same skillet to remove the chile seeds. Cook over medium heat for 5 minutes on low.

Prepare the Basket:

• I used a small wicker basket lined with a supermarket plastic bag, a kitchen towel, and two large pieces of wax paper.

Assemble the Tacos:

• Heat the tortillas to make them pliable, and fill them with the potato and chorizo mixture. Popular fillings also include beans and pressed pork rinds. Keep the filled tacos warm under a kitchen cloth.
• Place a layer of sliced onions in the basket, followed by a layer of filled tacos, all facing the same direction. Use tongs to drizzle hot oil and onion mixture from the skillet over the tacos. Add another layer of tacos facing the opposite direction and repeat the process until the basket is complete or you have the desired number of tacos.
• Cover the tacos with wax paper, then with the kitchen towel, and finally, close the plastic bag to retain heat. Let the tacos sweat for at least an hour.

All components must be hot during assembly to ensure the tacos sweat correctly.