Plant-Based Chorizo and Potato Tacos with Salsa Verde

Name: Plant-Based Chorizo and Potato Tacos with Salsa Verde
Total time: 60 min
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

www.americastestkitchen.com

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

Keywords

Main Courses
Mexican
Vegan
Vegetarian

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Food processor
Potato masher
Nonstick skillet
Wooden spoon
Chef's knife
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Paper towel
Measuring spoon
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Stove
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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