Plant-Based Chorizo and Potato Tacos with Salsa Verde

Name: Plant-Based Chorizo and Potato Tacos with Salsa Verde
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 8 ounces, tomatillos, husks and stems removed, rinsed well, dried, and cut into 1-inch pieces; 1 , avocado, halved, pitted, and cut into 1‑inch pieces; 1-2 , jalapeño chiles, stemmed, seeded, and chopped; 1/4 cup, chopped fresh cilantro; 1 tablespoon, lime juice; 1 , garlic clove, minced; 3/4 teaspoon, table salt; 4 teaspoons, ancho chile powder; 4 teaspoons, paprika; 2 teaspoons, ground cumin; 1 teaspoon, ground coriander; 2 teaspoons, dried oregano; 2 teaspoons, sugar; 1/2 teaspoon, garlic powder; 1/2 teaspoon, ground cinnamon; Pinch , cayenne pepper; Pinch , ground allspice; 1 pound, Yukon Gold potatoes, peeled and cut into ½‑inch pieces ¼ teaspoon table salt, plus salt for cooking potatoes; 1/4 cup, extra-virgin olive oil; 8 ounces, plant-based ground meat; 3 tablespoons, cider vinegar; 12 (6-inch), corn tortillas, warmed; Finely chopped, white onion; Fresh, cilantro leaves; , Lime wedge

11 comments

The traditional Mexican taco filling pairing chorizo with potatoes is as ingenious as it is delicious.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME1 hour

Plant-Based Chorizo and Potato Tacos with Salsa Verde

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

The traditional Mexican taco filling pairing chorizo with potatoes is as ingenious as it is delicious. When fried, Mexican chorizo falls into crumbles, producing fragrant red juices that bathe everything around it in spice, fat, and vinegar...

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