Big Star Tacos with Chiles, Chorizo & Monterey Jack Cheese


“It’s a marriage of Mexico and America, tacos and bourbon,” says chef Justin Large about Big Star, the convivial spot co-owned by star chef Paul Kahan. Large’s rich, hearty tacos get great heat from two kinds of roasted chiles, plus fresh chorizo.


  1. 4 poblano chiles
  2. 4 Anaheim chiles
  3. 1 tablespoon extra-virgin olive oil
  4. 1/2 pound fresh Mexican chorizo, casings discarded
  5. 2 yellow onions, halved lengthwise and thinly sliced crosswise
  6. 4 garlic cloves, thinly sliced
  7. 4 bay leaves
  8. 1 teaspoon dried oregano
  9. 2/3 cup crème fraîche
  10. 4 ounces Monterey Jack cheese, shredded (1 cup)
  11. Kosher salt
  12. 12 warm corn tortillas
  13. Salsa, for serving
  1. Roast the poblano and Anaheim chiles directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut into 1/4-inch strips.
  2. In a skillet, heat the oil. Add the chorizo and cook over moderate heat until browned and cooked through, 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onions to the skillet and cook over moderate heat until browned, 10 minutes. Add the garlic, bay leaves and oregano and cook until the onions are softened, 5 minutes longer. Discard the bay leaves.
  3. Add the chiles, chorizo, crème fraîche and cheese to the skillet. Cook over moderate heat, stirring, until the cheese is melted, 5 minutes. Season with salt. Spoon the filling into the warm tortillas and serve with salsa.