F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Homemade Green Chorizo Tacos with Kale & Potatoes
© Christina Holmes

Homemade Green Chorizo Tacos with Kale & Potatoes

  • ACTIVE: 50 MIN
  • TOTAL TIME: 1 HR 15 MIN plus overnight chilling
  • SERVINGS: 4 to 6
  • MAKE-AHEAD

Alex Stupak calls parsley-flecked green chorizo the “vegetal cousin” of the more commonly seen red variety. Here, he sautés the crumbled sausage with kale and fingerling potatoes for an exceptional taco filling.

green chorizo

  1. 1/8 teaspoon black peppercorns
  2. 1/8 teaspoon coriander seeds
  3. 1/8 teaspoon dried oregano
  4. 1 bay leaf, crushed
  5. 1 clove
  6. 2 unpeeled garlic cloves
  7. 1 small poblano chile
  8. 1 cup lightly packed parsley leaves
  9. 2 tablespoons sherry vinegar
  10. Kosher salt
  11. 3/4 pound ground pork shoulder

filling

  1. 1 pound fingerling potatoes, sliced crosswise into 1/2-inch rounds
  2. 1/4 cup extra-virgin olive oil
  3. Kosher salt
  4. Freshly ground pepper
  5. 2 garlic cloves, minced
  6. 3/4 pound kale, stems discarded and leaves chopped
  7. 12 warm corn tortillas
  8. Crumbled queso fresco and Mexican crema (or sour cream), for serving
  1. MAKE THE GREEN CHORIZO In a small skillet, toast the peppercorns, coriander seeds, oregano, bay leaf and clove over moderate heat until fragrant, about 2 minutes. Transfer the spices to a spice grinder and let cool completely, then finely grind them.
  2. In the same skillet, roast the garlic cloves over high heat, turning, until tender and charred in spots, about 10 minutes. Let the garlic cool, then peel and transfer the cloves to a blender.
  3. Roast the poblano directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool, then peel, stem and seed the chile. Add the chile, parsley, sherry vinegar and 1 1/2 teaspoons of salt to the blender and puree until smooth.
  4. In a medium bowl, mix the ground pork with the puree and the spices. Press a piece of plastic wrap directly onto the green chorizo and refrigerate overnight.
  5. MAKE THE FILLING Preheat the oven to 350°. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 30 minutes, tossing once, until golden and tender.
  6. In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the garlic and the green chorizo and cook over moderately high heat, breaking up the chorizo with a spoon, until it is just starting to brown, about 10 minutes. Add the kale and toss until just wilted, then add cup of water. Cook over moderately low heat, stirring occasionally, until the kale is tender and the chorizo is cooked, about 10 minutes. Fold in the potatoes and season with salt and pepper.
  7. Spoon the filling onto the tortillas and serve with queso fresco and crema.
Make Ahead The uncooked green chorizo can be refrigerated for up to 2 days or frozen for up to 1 month.

Suggested Pairing

Fresh, berry-rich Malbec

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.