Chorizo Tacos

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Grate the cheese on the large side of a box grater. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppadew peppers. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, whisk together the tomatillo sauce and sour cream. Season with salt and pepper.

Place the potato rounds on a sheet pan; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove from the oven. Evenly top with the grated cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, sliced white bottoms of the scallions, and sliced poblano peppers; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until softened. Transfer to a bowl; stir in the chopped peppadew peppers. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, cooked chorizo, finished vegetables, and creamy tomatillo sauce. Serve the tacos with the cheesy potatoes on the side. Garnish with the sliced green tops of the scallions. Enjoy!