Plant-Based Chorizo and Potato Tacos with Salsa Verde
By Sara MayerPublished on January 31, 2022
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Salsa Verde
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 1 tablespoon lime juice 1 garlic clove, minced¾ teaspoon table saltMexican Chorizo Seasoning
4 teaspoons ancho chile powder 4 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons dried oregano 2 teaspoons sugar ½ teaspoon garlic powder ½ teaspoon ground cinnamon Pinch cayenne pepper Pinch ground allspiceFilling
1 pound Yukon Gold potatoes, peeled and cut into ½‑inch pieces ¼ teaspoon table salt, plus salt for cooking potatoes¼ cup extra-virgin olive oil 8 ounces plant-based ground meat 3 tablespoons cider vinegar12 (6-inch) corn tortillas, warmedFinely chopped white onion Fresh cilantro leaves Lime wedge
Before You Begin
Chopped white onion provides a nice sharp crunch that complements the soft, rich taco filling, so we don’t recommend omitting it. For a spicier salsa, use two jalapeños.
Instructions
- Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to bowl and season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days; let come to room temperature before serving.)
- Combine all ingredients in small bowl. (Spice blend can be stored in airtight container for up to 1 month.)
- Bring 1 quart 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 fully tender, about 8 minutes. Drain potatoes and transfer to medium bowl. Using potato masher, mash half of potatoes.
- Wipe skillet clean with paper towels. Heat oil in now-empty skillet over medium heat until shimmering. Add ground meat and cook, breaking up meat into rough ½‑inch pieces with wooden spoon, until firm pieces form, about 3 minutes. Stir in chorizo seasoning and ¼ teaspoon salt and cook until fragrant, about 30 seconds.
- Off heat, stir in vinegar and let sit until steam subsides and skillet cools slightly, about 5 minutes. Fold potatoes into meat mixture until evenly distributed. Divide filling evenly among tortillas and serve, passing sauce, onion, cilantro, and lime wedges separately.
for the salsa verde
for the mexican chorizo seasoning
for the filling
Time
1 hourYield
Serves 4 to 6Ingredients
Salsa Verde
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
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon table salt
Mexican Chorizo Seasoning
4 teaspoons ancho chile powder
4 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
2 teaspoons sugar
½ teaspoon garlic powder
½ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
Filling
1 pound Yukon Gold potatoes, peeled and cut into ½‑inch pieces ¼ teaspoon table salt, plus salt for cooking potatoes
¼ cup extra-virgin olive oil
8 ounces plant-based ground meat
3 tablespoons cider vinegar
12 (6-inch) corn tortillas, warmed
Finely chopped white onion
Fresh cilantro leaves
Lime wedge
Ingredients
Salsa Verde
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
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon table salt
Mexican Chorizo Seasoning
4 teaspoons ancho chile powder
4 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
2 teaspoons sugar
½ teaspoon garlic powder
½ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
Filling
1 pound Yukon Gold potatoes, peeled and cut into ½‑inch pieces ¼ teaspoon table salt, plus salt for cooking potatoes
¼ cup extra-virgin olive oil
8 ounces plant-based ground meat
3 tablespoons cider vinegar
12 (6-inch) corn tortillas, warmed
Finely chopped white onion
Fresh cilantro leaves
Lime wedge
Ingredients
Salsa Verde
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
1 tablespoon lime juice
1 garlic clove, minced
¾ teaspoon table salt
Mexican Chorizo Seasoning
4 teaspoons ancho chile powder
4 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons dried oregano
2 teaspoons sugar
½ teaspoon garlic powder
½ teaspoon ground cinnamon
Pinch cayenne pepper
Pinch ground allspice
Filling
1 pound Yukon Gold potatoes, peeled and cut into ½‑inch pieces ¼ teaspoon table salt, plus salt for cooking potatoes
¼ cup extra-virgin olive oil
8 ounces plant-based ground meat
3 tablespoons cider vinegar
12 (6-inch) corn tortillas, warmed
Finely chopped white onion
Fresh cilantro leaves
Lime wedge
Why This Recipe Works
The traditional Mexican taco filling pairing chorizo with potatoes is as ingenious as it is delicious. When fried, Mexican chorizo falls into crumbles, producing fragrant red juices that bathe everything around it in spice, fat, and vinegar. Potatoes pair so well because they readily absorb the luscious drippings, dispersing and diffusing the flavor so the overall effect is pleasingly piquant rather than overpoweringly spicy. To accomplish this feat with plant-based meat, we use a homemade spice blend to mimic the spicy-sweet flavor of Mexican chorizo. Adding some cider vinegar amplifies the flavors and provides the sausage’s signature tang, and adding extra oil with the mashed potatoes gives us the lush richness that’s essential for chorizo. A bright yet creamy green salsa of tomatillos, avocado, cilantro, and jalapeños lightens and balances the hearty filling.
Before You Begin
Chopped white onion provides a nice sharp crunch that complements the soft, rich taco filling, so we don’t recommend omitting it. For a spicier salsa, use two jalapeños.
Instructions
- Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to bowl and season with salt and pepper to taste. (Sauce can be refrigerated for up to 3 days; let come to room temperature before serving.)
- Combine all ingredients in small bowl. (Spice blend can be stored in airtight container for up to 1 month.)
- Bring 1 quart 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 fully tender, about 8 minutes. Drain potatoes and transfer to medium bowl. Using potato masher, mash half of potatoes.
- Wipe skillet clean with paper towels. Heat oil in now-empty skillet over medium heat until shimmering. Add ground meat and cook, breaking up meat into rough ½‑inch pieces with wooden spoon, until firm pieces form, about 3 minutes. Stir in chorizo seasoning and ¼ teaspoon salt and cook until fragrant, about 30 seconds.
- Off heat, stir in vinegar and let sit until steam subsides and skillet cools slightly, about 5 minutes. Fold potatoes into meat mixture until evenly distributed. Divide filling evenly among tortillas and serve, passing sauce, onion, cilantro, and lime wedges separately.
for the salsa verde
for the mexican chorizo seasoning
for the filling
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