“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.
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2 yellow onions, halved lengthwise and thinly sliced crosswise
4 garlic cloves, thinly sliced
4 bay leaves
1 teaspoon dried oregano
2/3 cup crème fraîche
4 ounces Monterey Jack cheese, shredded (1 cup)
12 warm corn tortillas
Salsa, for serving
How to Make It
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.
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.
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.
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