One of my all time favorite taco varieties is the combination of spicy, fresh, Mexican chorizo paired with potatoes! A classic, I even used this as the base in the Gateway to Hell episode, Number of the Feast!!!
I made these tacos the other night, cuz it's also my wife's favorite! When I went to the market, it happened to be that very first day when it really felt like Fall! Crisp, clean air, a nice breeze...total "take a deep breath and enjoy" kind of weather. Time to pick out a few spuds, when I noticed the massive pile of sweet potatoes shouting my name! PERFECT! How can the dish not be crazy good with sweet potatoes!?! It was on!
This dish can be as difficult and take as long as you want, or as quick and easy as you want it to be! Basically, we're sauteing fresh Mexican Chorizo (has to be fresh Mexican, no dried and cured Spanish varieties), mixing in some roasted sweet potatoes, topping it with salsa verde (fresh or jarred), a little bit of cilantro and onion, and putting it on warm tortillas! Simple, right?
First off, chorizo....You can buy chorizo from your local market, or you can make your own! I developed a recipe recently that's very easy to make. It uses simple ingredients very easy to find. This recipe was used in a previous blog entry for my Chorizo Cornbread. Here is the recipe:
Toast in a skillet 2 dried Ancho chiles, 2 dried Guajillo chiles, both with ribs removed and torn into pieces. I also added in 15 Biquinho peppers, this is totally optional, as they are hard to come by (Unless you order from Green Meadow Farm!). Toast for a minute or so, careful not to burn. A real fragrant aroma's gonna start invading your nose holes....relish this! Add water to cover the chiles, and bring to a boil. Move from heat and let sit in the water while you move onto the meat! Take a pound of ground pork...add a tbl of ground cumin, a tbl oregano, 1/4 tsp cinammon, 1/2 tsp ground coriander, a tsp of salt, and a few turns of fresh cracked pepper.Let the pepper mixture soak about 10 minutes. Chop up 4 or 5 cloves garlic and put into a blender. Add 1/4 cup cider or red wine vinegar. Remove chiles with slotted spoon and add to blender. Puree until a smooth sauce forms. Add to pork mixture. Blend all ingredients together. Divide into two equal portion, wrapped in plastic wrap like jelly rolls! Cylindrical in shape. Put one in the fridge to mingle overnight, and save one for some eggs or tacos or something
If you're of the meatless persuasion, you can also sub out a vegan chorizo. Trader Joe's makes a great version. I also served this during the Number of the Feast episode, and recently at a scooter rally. It is a great substitution, and many meat eaters won't even know the difference!
Alright, let's get down to business. Rule one of Supersonic Kitchen, though....MUSIC! Put on some tunes, NOW! An ice cold beer sounds pretty good right now, too!
Alright, peel about about a pound of sweet potatoes, dice them into 1/2 inch chunks. It's ok if some are smaller, but no bigger! Toss with a little olive oil to coat, and some salt and pepper. I'm not giving you amounts, you know your own taste! Just remember, there is also salt in the chorizo and salsa, so don't overdo it....Spread sweet potatoes in a single layer on a baking sheet and roast in a 400 degree oven about 20 minutes until soft. You should easily be able to poke a fork in with slight resistance, not falling apart.
Meanwhile, during the last few minutes of cooking, heat a skillet to medium high heat. When hot, add your chorizo to it and cook until it's done yo!!! You'll be tempted to drain some of the grease out, and go ahead if you want. I like to keep it in there and allow the sweep potatoes to soak it up when we add them in. When your chorizo is done, fold in your fresh roasted sweet potatoes. Mix to combine. Remove from heat and tent with foil. Chop up a little bit of onion and mix with some fresh chopped cilantro for a topping.
If you're using jarred salsa, go ahead with your bad self, it's a time saver, and there are so many good quality salsa out there... no shame at all. Frontera foods from Rick Bayless makes a great one. If you want it homemade, check out the recipe for salsa verde here: "Two Steak Tacos and a Microphone" featuring Mantis Toboggan. If you make fresh, you can make it a day ahead or make it while your potatoes are roasting.
Heat your tortillas! I prefer soft flour tortillas for this particular taco, but feel free to use either. I like to slightly char mine directly over a gas flame. If you don't have gas, you can heat them in a skillet, pop them under a broiler, or even wrap them in a damp paper towel and microwave. However you do, just DO IT! You want fresh, hot tortillas for this.
Now it's time to build some tacos! Start with a fresh, hot tortilla. Throw down a healthy scoop of your chorizo filling. Spoon a blanket of salsa verde over the filing, and then sprinkle some of the fresh onion/cilantro mixture. If you're like me, top now with some sliced fresh jalapeno! I hope you totally love this recipe!
"HERE'S TO MUSIC, HERE'S TO FOOD!!!" \m/