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Pork Chorizo Tacos
with Radishes, Roasted Potatoes, & Cotija Cheese
40 MIN
2 Servings
From the Test Kitchen
These tacos get plenty of bold flavor from ground chorizo (a type of Mexican spiced pork sausage), cooked into a delightfully saucy filling with tender cabbage and fresh citrus juices. On the side, we’re livening up roasted potatoes by tossing them with piquant garlic paste and Cotija cheese.
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NutritionPER SERVING
-
Calories790 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork Chorizo
- 4 Flour Tortillas
- ½ lb Cabbage
- 1 Navel Orange
- 1 Lemon
- 1 clove Garlic
- 2 Tbsps Grated Cotija Cheese
- ¾ lb Golden Potatoes
- 3 oz Radishes
-
2 Tbsps Crème Fraîche
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick 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 the roasted potatoes to a large bowl.
2
Prepare the remaining ingredients:
While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the orange; squeeze the juice into a bowl. 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 and deseed the lemon. In a bowl, combine the crème fraîche, the juice of 1 lemon wedge, and a drizzle of olive oil; season with salt and pepper to taste.
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 is softened and the chorizo is cooked through. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste.
4
Warm the tortillas:
While the filling cooks, stack the tortillas on a large piece of aluminum foil; 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.
5
Finish the potatoes:
To the bowl of roasted potatoes, add the cheese and as much of the garlic paste as you’d like. Carefully stir to combine; season with salt and pepper to taste.
6
Finish & serve your dish:
In a bowl, combine the sliced radishes, the juice of the remaining lemon wedge and a drizzle of olive oil; season with salt and pepper. Assemble the tacos using the warmed tortillas, filling, seasoned radishes, and seasoned crème fraîche. Serve the tacos with the finished potatoes on the side. Enjoy!
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch-thick 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 the roasted potatoes to a large bowl.
2
Prepare the remaining ingredients:
While the potatoes roast, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the orange; squeeze the juice into a bowl. 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 and deseed the lemon. In a bowl, combine the crème fraîche, the juice of 1 lemon wedge, and a drizzle of olive oil; season with salt and pepper to taste.
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 is softened and the chorizo is cooked through. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste.
4
Warm the tortillas:
While the filling cooks, stack the tortillas on a large piece of aluminum foil; 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.
5
Finish the potatoes:
To the bowl of roasted potatoes, add the cheese and as much of the garlic paste as you’d like. Carefully stir to combine; season with salt and pepper to taste.
6
Finish & serve your dish:
In a bowl, combine the sliced radishes, the juice of the remaining lemon wedge and a drizzle of olive oil; season with salt and pepper. Assemble the tacos using the warmed tortillas, filling, seasoned radishes, and seasoned crème fraîche. Serve the tacos with the finished potatoes on the side. Enjoy!
Tips from Home Chefs