Yield: makes 15-18 tacos
Place ground pork in a large bowl. In a separate small bowl, whisk together salt, ancho chile powder, garlic powder, ground cumin, ground coriander, smoked paprika, black pepper, chipotle powder, and dried oregano.
Add spice mixture and apple cider vinegar to ground pork. Knead together until thoroughly combined. Cover with plastic wrap and let mixture chill in the fridge overnight.
Halve and quarter the baby potatoes. Boil in salted water for 8-10 minutes until just tender. Drain and set aside.
In a large skillet, heat up 1 1/2 tablespoons of oil. Add half of chorizo mix and cook over medium-low heat. Stir and break up large clumps of meat. Cook until browned, about 6-8 minutes. Remove from pan.
Add another 1 1/2 tablespoon oil and cook remaining half of chorizo mix. Remove meat from pan, leaving behind as much oil/fat in pan.
Over medium heat, warm up remaining tablespoon of oil. Add onions and potatoes. Cook until onions are translucent, about 8 minutes. Stir contents often to prevent potatoes from sticking to pan. Season with kosher salt.
Add in cooked chorizo. Stir to combine and heat for 2-3 minutes until chorizo is hot.
Heat a large skillet over medium heat. Place 2-3 La Banderita tortillas in hot skillet and cook for about 15-20 seconds on each side. Transfer warm tortillas to a plate lined with a clean dish towel. Keep tortillas covered with towel. Repeat with remaining tortillas.
Spoon chorizo potato filling into warm tortilla. Top with tomatillo salsa, chopped onion, chopped parsley, and crumbled cotija cheese. Enjoy immediately.