Chicken with chorizo tacos

Celebrate Mexican independence day with flavor and flair pick up Mark Miller's "Tacos: 75 Authentic and Inspired Recipes." (Susan Tusa/Detroit Free Press/MCT)

Spoon one-sixth of the cheese mixture onto each tortilla and spread it in a straight line near one edge, being careful to keep it slightly clear of the edge so that none can spill out or burn during frying.

Roll each tortilla into a cigar-like shape and secure firmly with a toothpick along the side.

In a large skillet, heat the oil. When hot, brown 3 tacos at a time, turning on each side. Drain on paper towels. Remove the toothpick and cut the ends of the tacos to make them look neat. Serve whole or cut into thirds.

From Lydia Gutierrez, Hacienda Foods, Detroit.

Tested by Susan M. Selasky for the Free Press Test Kitchen.

163 calories (50 percent from fat ), 9 grams fat (3 grams sat. fat ), 16 grams carbohydrates , 5 grams protein , 438 mg sodium , 7 mg cholesterol , 106 mg calcium , 0 grams fiber .



Serves: 12 / Preparation time: 15 minutes (plus marinating time)

Total time: 1 hour

8 red potatoes cut into 1/-2-inch squares

1 cup pineapple vinegar or mild cider vinegar

1/2 cup olive oil

2 teaspoons crushed Mexican oregano

1 medium red onion, sliced paper thin

Kosher salt

2 medium allspice berries

1 large package of sturdy tostadas

1 cup refried beans, either pinto or black, warmed

2 large ripe tomatoes, sliced into medium slices