Chorizo Tacos

with Cheesy Roasted Potatoes & Creamy Tomatillo Sauce

45 MIN

+$4.99/serving 4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

These tacos highlight our tomatillo-poblano sauce, which we’re combining with sour cream to create a rich, zesty sauce for smoky chorizo and a duo of peppers and onion. It’s perfectly complemented by a hearty side of cheesy potato rounds.
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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
8 Flour Tortillas
2 Scallions
1 Red Onion
½ cup Sour Cream
1 oz Pickled Peppadew Peppers
1¼ lbs Potatoes
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
⅓ cup Tomatillo-Poblano Sauce
1 Bell Pepper
4 oz Shredded Monterey Jack Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the peppadew peppers. In a bowl, whisk together the tomatillo sauce and sour cream. Season with salt and pepper.

2 Make the cheesy potatoes

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 cheese. Return to the oven and roast 2 to 4 minutes, or until the cheese is melted. Remove from the oven.

3 Cook & finish the vegetables

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 bell pepper; 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.

4 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the steaks; thinly slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

5 Warm the tortillas & serve your dish

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, sliced steaks, 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!