Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Pork Chorizo Tacos

with Cheesy Garlic Potatoes

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 900 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

These tacos get plenty of bold flavor from ground chorizo (a type of spiced pork sausage), cooked into a delightfully saucy filling with cabbage and fresh citrus juices.

fresh
ingredients
Pork Chorizo Tacos with Cheesy Garlic Potatoes
Title
  • ¾ lb Yukon Gold Potatoes
  • 10 oz Ground Pork Chorizo
  • 4 Flour Tortillas
  • 1 Cara Cara Orange
  • ½ lb Green Cabbage
  • 3 Radishes
  • 1 clove Garlic
  • 1 Lime
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Grated Cotija Cheese

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl.

2 Prepare the remaining ingredients:

While the potatoes roast, cut out and discard the core of the cabbage; thinly slice. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter the lime. In a bowl, combine the crème fraîche and the juice of 1 lime wedge. Drizzle with olive oil and season with salt and pepper to taste.

Prepare the remaining ingredients:
Make the filling:
3 Make the filling:

While the potatoes continue to roast, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the orange juice and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until the cabbage has softened and the chorizo is cooked through. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste.

4 Warm the tortillas & season the radishes:

While the filling cooks, place the tortillas on a large piece of aluminum foil and tightly wrap to seal. Place directly onto the oven rack and warm 5 to 7 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap. While the tortillas warm, in a bowl, combine the sliced radishes and the juice of the remaining lime wedge. Drizzle with olive oil and season with salt and pepper.

Warm the tortillas & season the radishes:
Finish the potatoes:
5 Finish the potatoes:

While the tortillas continue to warm, add the cheese and as much of the garlic paste as you’d like to the bowl of roasted potatoes. Stir to coat; season with salt and pepper to taste.

6 Assemble the tacos & serve your dish:

Divide the filling, seasoned radishes, and lime crème fraîche among the warmed tortillas. Serve the tacos with the finished potatoes. Enjoy!

Assemble the tacos & serve your dish: