Chorizo and Potato Tacos
By Andrea GearyPublished on September 25, 2017
Time
1½ hours
Yield
Serves 4
Ingredients
Filling
1 pound Yukon Gold potatoes, peeled and cut into ½-inch chunksSalt and pepper 3 tablespoons vegetable oil 1 tablespoon ancho chile powder 1 tablespoon paprika 1 ½ teaspoons ground coriander 1 ½ teaspoons dried oregano ¼ teaspoon ground cinnamon Pinch cayenne pepper Pinch ground allspice 3 tablespoons cider vinegar 1 ½ teaspoons sugar 1 garlic clove, minced8 ounces ground porkSauce
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces1 avocado, halved, pitted, and cut into 1-inch pieces1—2 jalapeño chiles, stemmed, seeded, and chopped¼ cup chopped fresh cilantro leaves and stems1 tablespoon lime juice 1 garlic clove, minced¾ teaspoon saltTacos
12 (6-inch) corn tortillas, warmedFinely chopped white onion fresh cilantro leaves Lime wedgeBefore You Begin
If you can purchase a good-quality Mexican-style chorizo, skip step 2 and cook the chorizo as directed in step 3. The raw onion complements the soft, rich taco filling, so we do not recommend omitting it. For a spicier sauce, use two jalapeño chiles.
Instructions
- Bring 4 cups water to boil in 12-inch nonstick skillet over high heat. Add potatoes and 1 teaspoon salt. Reduce heat to medium, cover, and cook until potatoes are just tender, 3 to 5 minutes. Drain potatoes and set aside. Wipe skillet clean with paper towels.
- Combine oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in now-empty skillet. Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. Off heat, carefully stir in vinegar, sugar, and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about 5 minutes. Add pork to skillet. Mash and mix with rubber spatula until spice mixture is evenly incorporated into pork.
- Return skillet to medium-high heat and cook, mashing and stirring until pork has broken into fine crumbles and juices are bubbling, about 3 minutes.
- Stir in potatoes, cover, and reduce heat to low. Cook until potatoes are fully softened and have soaked up most of pork juices, 6 to 8 minutes, stirring halfway through cooking. Off heat, using spatula, mash approximately one-eighth of potatoes. Stir mixture until mashed potatoes are evenly distributed. Cover and keep warm.
- Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to serving bowl.
- Spoon filling into center of each tortilla and serve, passing sauce, onion, cilantro, and lime wedges separately.
for the filling
for the sauce
for the tacos
Time
1½ hoursYield
Serves 4Ingredients
Filling
1 pound Yukon Gold potatoes, peeled and cut into ½-inch chunks
Salt and pepper
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 tablespoon paprika
1 ½ teaspoons ground coriander
1 ½ teaspoons dried oregano
¼ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 tablespoons cider vinegar
1 ½ teaspoons sugar
1 garlic clove, minced
8 ounces ground pork
Sauce
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
1 avocado, halved, pitted, and cut into 1-inch pieces
1—2 jalapeño chiles, stemmed, seeded, and chopped
¼ cup chopped fresh cilantro leaves and stems
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon salt
Tacos
12 (6-inch) corn tortillas, warmed
Finely chopped white onion
fresh cilantro leaves
Lime wedge
Ingredients
Filling
1 pound Yukon Gold potatoes, peeled and cut into ½-inch chunks
Salt and pepper
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 tablespoon paprika
1 ½ teaspoons ground coriander
1 ½ teaspoons dried oregano
¼ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 tablespoons cider vinegar
1 ½ teaspoons sugar
1 garlic clove, minced
8 ounces ground pork
Sauce
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
1 avocado, halved, pitted, and cut into 1-inch pieces
1—2 jalapeño chiles, stemmed, seeded, and chopped
¼ cup chopped fresh cilantro leaves and stems
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon salt
Tacos
12 (6-inch) corn tortillas, warmed
Finely chopped white onion
fresh cilantro leaves
Lime wedge
Ingredients
Filling
1 pound Yukon Gold potatoes, peeled and cut into ½-inch chunks
Salt and pepper
3 tablespoons vegetable oil
1 tablespoon ancho chile powder
1 tablespoon paprika
1 ½ teaspoons ground coriander
1 ½ teaspoons dried oregano
¼ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
3 tablespoons cider vinegar
1 ½ teaspoons sugar
1 garlic clove, minced
8 ounces ground pork
Sauce
8 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces
1 avocado, halved, pitted, and cut into 1-inch pieces
1—2 jalapeño chiles, stemmed, seeded, and chopped
¼ cup chopped fresh cilantro leaves and stems
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon salt
Tacos
12 (6-inch) corn tortillas, warmed
Finely chopped white onion
fresh cilantro leaves
Lime wedge
Why This Recipe Works
Juicy, highly seasoned Mexican chorizo is the key to these classic tacos, and we devised a quick method for making our own. We started by toasting ancho chile powder, paprika, and spices in oil to intensify their flavors, and then we mixed ground pork into the spiced oil along with some cider vinegar. We cooked the mixture in a skillet and added parboiled diced potatoes to absorb the flavorful juices as they finished cooking. Mashing some of the potatoes and mixing them into the filling made it more cohesive. A bright yet creamy puree of tomatillos, avocado, cilantro, and jalapeños complemented the richness of the filling, and chopped white onions provided pleasant crunch.
Before You Begin
If you can purchase a good-quality Mexican-style chorizo, skip step 2 and cook the chorizo as directed in step 3. The raw onion complements the soft, rich taco filling, so we do not recommend omitting it. For a spicier sauce, use two jalapeño chiles.
Instructions
- Bring 4 cups water to boil in 12-inch nonstick skillet over high heat. Add potatoes and 1 teaspoon salt. Reduce heat to medium, cover, and cook until potatoes are just tender, 3 to 5 minutes. Drain potatoes and set aside. Wipe skillet clean with paper towels.
- Combine oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in now-empty skillet. Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. Off heat, carefully stir in vinegar, sugar, and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about 5 minutes. Add pork to skillet. Mash and mix with rubber spatula until spice mixture is evenly incorporated into pork.
- Return skillet to medium-high heat and cook, mashing and stirring until pork has broken into fine crumbles and juices are bubbling, about 3 minutes.
- Stir in potatoes, cover, and reduce heat to low. Cook until potatoes are fully softened and have soaked up most of pork juices, 6 to 8 minutes, stirring halfway through cooking. Off heat, using spatula, mash approximately one-eighth of potatoes. Stir mixture until mashed potatoes are evenly distributed. Cover and keep warm.
- Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to serving bowl.
- Spoon filling into center of each tortilla and serve, passing sauce, onion, cilantro, and lime wedges separately.
for the filling
for the sauce
for the tacos
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments