Spicy Chorizo and Potato Tacos

(Adapted slightly from Cook’s Illustrated.)

Filling:

2 pounds Yukon Gold potatoes, peeled and cut into 1/2″ chunks

3 tablespoons olive oil

2 tablespoons ancho chile powder

2 tablespoons smoked paprika

3 teaspoons ground coriander

3 teaspoons dried oregano

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Pinch ground allspice

Salt and pepper

6 tablespoons apple cider vinegar

2 teaspoons sugar

2 garlic cloves, minced

16 ounces ground pork sausage

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Tomatillo-Avocado sauce (recipe here)

Corn tortillas

Diced white onion

Cilantro sprigs

 

Steam or boil potatoes until they are just tender. (They will cook more once added to the chorizo.) Drain and set aside.

Combine oil, chile powder, paprika, coriander, oregano, cinnamon, cayenne, allspice, 1 teaspoon salt and 3/4 teaspoon pepper in a skillet. Cook over medium heat, stirring constantly until mixture is bubbling and fragrant. Off heat, carefully stir in vinegar, sugar and garlic. Let stand until skillet cools slightly, about 5 minutes.

Add pork to skillet. Thoroughly incorporate spice mixture into pork, then return skillet to medium-high heat and cook until pork is broken into fine crumbles and juices are bubbling.

Stir in potatoes, cover and reduce heat to low. Cook until potatoes have fully softened and have soaked up the pork juices, about 10 minutes. Off heat, mash about 1/4 of the potatoes in the skillet and stir until the mashed potatoes are evenly incorporated. Cover and keep warm.

Spoon filling into center of each tortilla, top with Tomatillo-Avocado sauce, white onion and cilantro.

 

 

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