Directions

1. Preheat your grill to medium-high heat. If using a plancha or skillet, heat it over medium-high heat.

2. While the grill or plancha is heating up, prepare the ingredients. Slice the potatoes into thin rounds and season them with Spiceology Southwest Zesty Fiesta seasoning.

3. Place the seasoned potatoes on the hot grill or plancha and cook until they are tender and slightly charred, flipping them occasionally to ensure even cooking.

4. While the potatoes are cooking, prepare the Certified Piedmontese Uncured Beef Chorizo by removing it from the packaging.

5. Once the potatoes are cooked, transfer them to a plate and cover them to keep warm.

6. Place the chorizo on the grill or plancha and cook until it is browned and cooked through, breaking it apart with a spatula as it cooks.

7. While the chorizo is cooking, prepare the Provoleta by slicing the smoked Provolone cheese into thick slices.

8. Once the chorizo is cooked, remove it from the grill or plancha and set it aside

9. Place the sliced Provolone cheese onto the grill or plancha and cook until it is melted and bubbly, with a golden crust forming on the bottom.

10. While the cheese is melting, warm the corn tortillas on the grill or plancha until they are soft and pliable.

11. To assemble the tacos, place a spoonful of the cooked chorizo onto each tortilla, followed by a few slices of the melted Provolone cheese.

12. Top the tacos with the seasoned potatoes and drizzle them with Terrapin Ridge Farms Bang Bang Sauce.