Empellón Chef Alex Stupak's Homemade Green Chorizo Tacos with Kale and Potatoes

Name: Empellón Chef Alex Stupak's Homemade Green Chorizo Tacos with Kale and Potatoes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bay leaf, crushed; 0 teaspoons black peppercorns; 4 servings Green Chorizo; 0 teaspoons coriander seeds; 12 warm corn tortillas; 454 grams fingerling potatoes, sliced crosswise into 1/2-inch rounds; 2 garlic cloves, minced; 340 grams ground pork shoulder; 340 grams kale, stems discarded and leaves chopped; 4 servings Kosher salt; 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 0 teaspoons dried oregano; 237 milliliters lightly packed parsley leaves; 1 small poblano chile; 4 servings Crumbled queso fresco and Mexican crema (or sour cream), for serving; 2 Tbsps sherry vinegar

You can never have too many main course recipes, so give Empellón Chef Alex Stupak's Homemade Green Chorizo Tacos with Kale and Potatoes From preparation to the plate, this recipe takes around 1 hour and 15 minutes. This recipe is typical of Mexican cuisine. Head to the store and pick up ground pork shoulder, kale, oregano, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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.

Ingredients you will need

Whole Coriander Seeds

Peppercorns

Bay Leaves

Chorizo

Oregano

Clove

Toast

Equipment you will use

Frying Pan

Transfer the spices to a spice grinder and let cool completely, then finely grind them.

Ingredients you will need

Spices

In the same skillet, roast the garlic cloves over high heat, turning, until tender and charred in spots, about 10 minutes.

Ingredients you will need

Whole Garlic Cloves

Equipment you will use

Frying Pan

Let the garlic cool, then peel and transfer the cloves to a blender.

Ingredients you will need

Clove

Garlic

Equipment you will use

Blender

Roast the poblano directly over a gas flame or under a preheated broiler, turning, until charred all over.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

Let cool, then peel, stem and seed the chile.

Ingredients you will need

Chili Pepper

Add the chile, parsley, sherry vinegar and 1 1/2 teaspoons of salt to the blender and puree until smooth.

Ingredients you will need

Sherry Vinegar

Parsley

Chili Pepper

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Ground Pork

Chorizo

Spices

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Equipment you will use

Baking Sheet

Oven

In a large skillet, heat the remaining 3 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chorizo

Garlic

Add the kale and toss until just wilted, then add 1/3 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.

Ingredients you will need

Salt And Pepper

Potato

Chorizo

Water

Kale

Spoon the filling onto the tortillas and serve with queso fresco and crema.

Ingredients you will need

Queso Fresco

Tortilla

Mexican Crema

Wine Pairing: Fresh, berry-rich Malbec: 2009 Catena Zapata

Ingredients you will need

Wine

Berries

Equipment

Ingredients

Servings:

bay leaf, crushed 0teaspoons

black peppercorns 4servings

Green Chorizo 0teaspoons

coriander seeds 12

warm corn tortillas 454grams

fingerling potatoes, sliced crosswise into 1/2-inch rounds 2

garlic cloves, minced 340grams

ground pork shoulder 340grams

kale, stems discarded and leaves chopped 4servings

Kosher salt 4servings

Kosher salt and freshly ground pepper 59milliliters

extra-virgin olive oil 0teaspoons

dried oregano 237milliliters

lightly packed parsley leaves 1small

poblano chile 4servings

Crumbled queso fresco and Mexican crema (or sour cream), for serving 2Tbsps

sherry vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.