Plant-Based Chorizo and Potato Tacos with Salsa Verde | America's Test Kitchen

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