These tacos get plenty of bold flavor from ground chorizo (a type of Mexican spiced pork sausage), cooked into a delightfully saucy filling with tender cabbage and fresh citrus juices. On the side, we’re livening up roasted potatoes by tossing them with piquant garlic paste and Cotija cheese.
Ingredients
Ingredients
- 10 oz Ground Pork Chorizo
- 4 Flour Tortillas
- 1/2 lb Cabbage
- 1 Navel Orange
- 1 Lemon
- 1 Garlic
- 2 tbsp Grated Cotija Cheese
- 3/4 lb Golden Potatoes
- 2 tbsp Crème Fraîche
- 3 oz Radishes
Instructions
Instructions
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Carefully transfer the roasted potatoes to a large bowl.
Prepare the remaining ingredients:
While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the orange; squeeze the juice into a bowl. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. In a bowl, combine the crème fraîche, the juice of 1 lemon wedge, and a drizzle of olive oil; season with salt and pepper to taste.
Make the filling:
While the potatoes continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the orange juice and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the cabbage is softened and the chorizo is cooked through. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste.
Warm the tortillas:
While the filling cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
Finish the potatoes:
To the bowl of roasted potatoes, add the cheese and as much of the garlic paste as you’d like. Carefully stir to combine; season with salt and pepper to taste.
Finish & serve your dish:
In a bowl, combine the sliced radishes, the juice of the remaining lemon wedge and a drizzle of olive oil; season with salt and pepper. Assemble the tacos using the warmed tortillas, filling, seasoned radishes, and seasoned crème fraîche. Serve the tacos with the finished potatoes on the side. Enjoy!