Zesty Pork Chorizo Tacos with Lime Mayo & Garlic-Cotija Potatoes

Zesty Pork Chorizo Tacos

with Lime Mayo & Garlic-Cotija Potatoes

30 MIN
2 Servings
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  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties View recipe
  • with Ground Pork Chorizo

    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 onion, then layered into warm flour tortillas with crisp cabbage and creamy, zesty mayo.
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    • Nutrition
      PER SERVING
    • Calories
      890 Cals (est.)
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    fresh
    ingredients
    Zesty Pork Chorizo Tacos with Lime Mayo & Garlic-Cotija Potatoes
    Title
    • 10 oz Pork Chorizo
    • 4 Flour Tortillas
    • 1 Lime
    • 1 Yellow Onion
    • ¾ lb Golden Potatoes
    • ½ lb Red Cabbage
    • 1 clove Garlic
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Grated Cotija Cheese
    • 1 Tbsp Honey
    • 2 Tbsps Tomato Paste
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Remove the honey from the refrigerator to bring to room temperature. 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 in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer the roasted potatoes to the reserved bowl.

    Prepare the remaining ingredients & make the lime mayo
    2 Prepare the remaining ingredients & make the lime mayo

    Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. In a large bowl, combine the sliced cabbage, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt  and pepper if desired. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use  the small side of a box grater). In a bowl, combine the mayonnaise and lime zest. Season with salt  and pepper.

    Cook the chorizo & onion
    3 Cook the chorizo & onion

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo and sliced onion. Cook, stirring frequently, 5 to 7 minutes, or until lightly browned. Add the honey (kneading the packet before opening) and tomato paste. Cook, stirring constantly,  1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and  the chorizo is cooked through. Turn off the heat.

    Warm the tortillas
    4 Warm the tortillas

    Meanwhile, 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. 

    Dress the potatoes & serve your dish
    5 Dress the potatoes & serve your dish

    To the bowl of roasted potatoes, add the cheese, the juice of the remaining lime wedges, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to coat. Assemble the tacos using the warmed tortillas, lime mayo, cooked chorizo and onion, and marinated cabbage  (discarding any liquid). Serve the tacos with the dressed potatoes on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Remove the honey from the refrigerator to bring to room temperature. 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 in a large bowl. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Reserving the bowl, transfer to a sheet pan. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Carefully transfer the roasted potatoes to the reserved bowl.

    2 Prepare the remaining ingredients & make the lime mayo

    Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Zest the lime to get 1 teaspoon (or use the small side of a box grater). Quarter the lime. In a large bowl, combine the sliced cabbage, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt  and pepper if desired. Halve, peel, and thinly slice the onion. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use  the small side of a box grater). In a bowl, combine the mayonnaise and lime zest. Season with salt  and pepper.

    Prepare the remaining ingredients & make the lime mayo
    Cook the chorizo & onion
    3 Cook the chorizo & onion

    In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chorizo and sliced onion. Cook, stirring frequently, 5 to 7 minutes, or until lightly browned. Add the honey (kneading the packet before opening) and tomato paste. Cook, stirring constantly,  1 to 2 minutes, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until most of the liquid has cooked off and  the chorizo is cooked through. Turn off the heat.

    4 Warm the tortillas

    Meanwhile, 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. 

    Warm the tortillas
    Dress the potatoes & serve your dish
    5 Dress the potatoes & serve your dish

    To the bowl of roasted potatoes, add the cheese, the juice of the remaining lime wedges, and as much of the garlic paste as you'd like. Season with salt and pepper; stir to coat. Assemble the tacos using the warmed tortillas, lime mayo, cooked chorizo and onion, and marinated cabbage  (discarding any liquid). Serve the tacos with the dressed potatoes on the side. Enjoy!

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