How to Make It
Heat oil in a large nonstick skillet over medium. Add potatoes in a single layer, and cook, stirring occasionally, until golden brown and crisp, 12 to 15 minutes. Transfer to a paper towel–lined bowl, and toss with 3/4 teaspoon salt. Do not wipe out skillet, and return skillet to heat over medium-high; add chorizo, and cook, stirring often, until crumbled and cooked through, about 5 minutes. Stir in chicken broth and 1 teaspoon salt. Cook, stirring occasionally, until liquid is mostly absorbed, about 30 seconds to 1 minute.
Stir together onion, cilantro, and remaining 1/2 teaspoon salt. Top each tortilla evenly with about 2 tablespoons chorizo, about 1 tablespoon potatoes, and about 1 teaspoon onion mixture. Serve tacos with lime wedges.