Green Chile Chorizo Tacos

Name: Green Chile Chorizo Tacos
Ingredients: 1 large fresh poblano chile; 4 garlic cloves, peeled and cut in half; 1 or 2 fresh serrano chiles, stemmed and roughly chopped; 1 medium bunch cilantro (tough lower stems cut off, the leafy parts roughly chopped); 1 medium bunch parsley (tough lower stems cut off, the leafy parts roughly chopped); 1 1/2 pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground); 3 tablespoons spinach powder (available online and at well-stocked grocery stores); 2 tablespoons light-flavored vinegar (I like rice wine vinegar here); 2 teaspoons table salt; 16 warm corn tortillas,; 1 generous cup Frijoles Refritos (recipe linked above); 1 large avocado , cut into 16 slices; 1 generous cup salsa, I like salsa verde (recipe linked above)

www.rickbayless.com

When I first encountered green chorizo over four decades ago in the high mountain city of Toluca, a couple hour drive southwest of Mexico City, I wasn’t sure

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

1 large fresh poblano chile
4 garlic cloves, peeled and cut in half
1 or 2 fresh serrano chiles, stemmed and roughly chopped
1 medium bunch cilantro (tough lower stems cut off, the leafy parts roughly chopped)
1 medium bunch parsley (tough lower stems cut off, the leafy parts roughly chopped)
1 1/2 pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
3 tablespoons spinach powder (available online and at well-stocked grocery stores)
2 tablespoons light-flavored vinegar (I like rice wine vinegar here)
2 teaspoons table salt
16 warm corn tortillas,
1 generous cup Frijoles Refritos (recipe linked above)
1 large avocado , cut into 16 slices
1 generous cup salsa, I like salsa verde (recipe linked above)