| Chorizo and potato tacos |
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| ingredients: | Filling 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch chunks Salt and pepper 5 tablespoons vegetable oil 1.5 tablespoon ancho chile powder 1.5 tablespoon paprika 2 teaspoons ground coriander 2 teaspoons dried oregano 1/2 teaspoon ground cinnamon Pinch cayenne pepper Pinch ground allspice 4.5 tablespoons cider vinegar 2.5 teaspoons sugar 2 garlic clove, minced 1 lb ground pork |
| instructions: | 1) FOR THE FILLING: Bring 4 cups water to boil in a pot over high heat. Add potatoes and 1 teaspoon salt. Reduce heat to medium, cover, and cook until potatoes are just tender, 3 to 5 minutes. Drain potatoes and set aside. 2) Combine oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 1 teaspoon salt, and 3/4 teaspoon pepper in now-empty skillet. Cook over medium heat, stirring constantly, until mixture is bubbling and fragrant. 3) Off heat, carefully stir in vinegar, sugar, and garlic (mixture will sputter). Let stand until steam subsides and skillet cools slightly, about 5 minutes. 4) Add pork to skillet. Mash and mix with rubber spatula until spice mixture is evenly incorporated into pork. 5) Return skillet to medium-high heat and cook, mashing and stirring until pork has broken into fine crumbles and juices are bubbling, about 3 minutes. 6) Stir in potatoes, cover, and reduce heat to low. Cook until potatoes are fully softened and have soaked up most of pork juices, 15 minutes, stirring halfway through cooking. 7) Off heat, using spatula, mash approximately one-eighth of potatoes. Stir mixture until mashed potatoes are evenly distributed. Cover and keep warm. 8) FOR THE TACOS: Heat 1/4 cup of the filling with 2 eggs and scramble. 9) Remember to eat the tacos with the salsa verde. |
| source: | America's Test Kitchen |
last updated: August 2, 2025 |
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