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Empellon Chef Alex Stupak's Homemade Green Chorizo Tacos With Kale And Potatoes

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Empellon Chef Alex Stupak's Homemade Green Chorizo Tacos With Kale And Potatoes

Ingredients

  • green chorizo
  • 1/8 teaspoon black peppercorns
  • 1/8 teaspoon coriander seeds
  • 1/8 teaspoon dried oregano
  • 1 bay leaf, crushed
  • 1 clove
  • 2 unpeeled garlic cloves
  • 1 small poblano chile
  • 1 cup lightly packed parsley leaves
  • 2 tablespoons sherry vinegar
  • kosher salt
  • 3/4 pound ground pork shoulder
  • filling
  • 1 pound fingerling potatoes, sliced crosswise into 1/2-inch rounds
  • 1/4 cup extra-virgin olive oil
  • kosher salt and freshly ground pepper
  • 2 garlic cloves, minced
  • 3/4 pound kale, stems discarded and leaves chopped
  • 12 warm corn tortillas
  • crumbled queso fresco and mexican crema (or sour cream), for serving
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Published 2014-09-09 14:09:13 (2 years ago).

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