Chorizo and Potato Tacos
Spray sheet pan with non-stick spray. Place tomatillos, jalapeños, and garlic on sheet pan. Drizzle with the oil and sprinkle with salt and pepper. Place under broiler with the rack on the second level. Keep and eye on them and turn them over when the skins of the tomatillos start to brown and sizzle. When they are all brown or even close to blackened and the juices are running out of the tomatillos, remove from the oven and allow to cool for a few minutes. This shouldn’t take more than 10 minutes.
Place all the vegetables and their juices in your food processor with the water, honey, and salt. Purée until smooth and put into a container and put in the fridge to cool completely.
Place all your spices and ground pork together in a bowl and mix thoroughly. Don’t be shy, get in there with your hands and mix it all up. Cover bowl with plastic wrap and allow chorizo to chill for at least an hour, so the spices can all marry together. If you can make the mixture the day before, even better, but not essential. I’ve cooked mine right after mixing and it was still delicious!
An extra note for overachievers: You can grind your own sausage. I’m not going to go into the nitty gritty of meat grinding because I’m by no means an expert. These are just some of my tips and preferences 😊 If you have a meat grinder, you know the drill, use extremely cold meats (even partially frozen) and keep your grinder attachment very cold. Some people like to season their meat after grinding. I prefer to mix my spices with the meat before grinding so that the spices get really pushed into the meat. I also tend to use the coarse grinding plate more than any other because I like the texture of the meat better.
Pretty simple. Preheat your oven to 425°. Lay your cut potatoes on a sheet pan that has been sprayed with non-stick spray (I really should own stock in a non-stick spray company, I use it so much). Drizzle with canola oil and sprinkle with salt and pepper. Roast for 20-25 minutes or until golden brown and cooked through, turning once. Set aside until your chorizo is cooked and ready to make friends.
Cook the chorizo over medium high heat until the meat is thoroughly cooked and has crispy bits throughout, about 8-10 minutes. There will probably be less fat than you think, but if there’s more than you want, just drain some off or blot with paper towels. You’ll want to leave some fat in there to finish the potatoes, and everyone knows there’s flavor in the fat!
Add the roasted potatoes into the cooked chorizo and stir together until the potatoes are caramelized and covered in the juices and fat from the chorizo. Oh, yeah. We aren’t making Spa food here, get that fat on them potatoes!
Serve on warm corn tortillas, with your tomatillo salsa, cilantro, onion, and jalapeños. Add a squeeze of lime. Eat too many because they’re delicious and be okay with that. Unbutton your pants and sigh. Great job 👊