Chipotle Chorizo Tacos for the Supper Table

For Chipotle Chorizo Tacos for the Supper Table, the counter starts with yellow onion diced, garlic cloves minced, and olive oil. Portion it for 8 people.

Count on 45 minutes of prep, 18 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Chipotle Chorizo Tacos

• 1 cup yellow onion diced
• 2 tablespoons garlic cloves minced
• 2 tablespoons olive oil
• 3 chipotle chilis in adobo sauce minced
• 2 teaspoons spice mix
• 1 lb ground turkey
• 3 chorizo sausages uncooked, casings removed (~3/5 lb)
• ½ cup water or chicken broth
• 2 teaspoons adobo sauce
• 2 tablespoons tomato paste
• Kosher salt to taste

Spice Mix for Tacos

• ¼ teaspoon kosher salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon ancho chili powder
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin

Mezcal Salad

• 2 radish thinly sliced
• 1 small shallot thinly sliced
• ½ cup green cabbage thinly sliced
• 1 tablespoon cilantro
• ¼ teaspoon sugar
• 1 tablespoon Mezcal something good enough to drink!
• 1 ½ teaspoons fresh lime juice
• 1 teaspoon olive oil
• salt & pepper

Sweet Potato Tortillas

• 2 cups masa harina 250g
• ½ teaspoon kosher salt
• ½ cup sweet potatoes cooked (I used a microwave), passed through a ricer, still warm (125g)
• 1 ¼ cups warm water

How the cooking goes

To Make Sweet Potato Tortillas

1. In a medium bowl combine the masa harina, salt, sweet potatoes and 1 cup of the warm water. Using the back of a wooden spoon mash all the ingredients together, smearing against the side of the bowl to evenly distribute the sweet potatoes and create a homogenous mixture.
2. Put the remaining ¼ cup warm water and use your hands to knead into the mixture, creating a smooth dough. Knead it about 2 minutes. If the dough seems dry, add a little warm water 1 teaspoon at a time. If it is sticky, add a little masa harina or just continue kneading to see if it will incorporate.
3. Divide the dough into 18, 33 g (1.2oz) rounds. They are about the size of a golf ball. Cover them with a damp cloth at all times.
4. Cut one side and the bottom edge of a ziptop baggie, so it opens like a book.
5. Preheat a griddle or large cast iron pan over a moderate flame.
6. Set one ball of dough inside the cut baggie and press using a tortilla press. You will have to experiment with the pressure and placement of the dough. You want it to be about 1/8th inch thick. You can also roll out the dough with a rolling pin but it will take longer and not be as round.
7. Cook the tortilla in the skillet just until it releases, flip then cook 30 seconds on the second side. Continue to cook in 30 second increments until the tortilla has puffed and is cooked all the way through, about 4 minutes. Place cooked, warm tortillas in a kitchen towel, and keep covered.
8. Continue with the remaining tortillas. You can press them all and keep them separated with plastic wrap or you can press them as you cook.
9. Once all the tortillas are cooked, serve or place the stack in a ziptop plastic baggie. Store in the refrigerator and reheat in the microwave.

To Make Taco Filling

1. In a large sauté pan or cast iron skillet, gently cook the onions and garlic in approximately 2 tablespoons olive oil until the onions are translucent and just beginning to brown. Add the chipotles and 2 teaspoons spice mix, stir constantly for 30 seconds.
2. Add the turkey and chorizo to the same pan then cook through. Add water/broth, adobo sauce, and tomato paste to the pan and cook until reduced. Taste and adjust salt as needed.

Dress the Mezcal Radish salad

1. In a medium bowl combine the radishes, shallots, cabbage, cilantro, mezcal, sugar, lime juice, olive oil, pinch kosher salt, and a pinch of fresh black pepper. Toss to coat. Make sure you break apart the radishes with your fingers, because when they are thinly sliced they tend to stick together.
2. If you sliced the radishes and shallots ahead of time and stored them in water, make sure to blot them on a paper towel before dressing. The water also tempers the bite of the radish and shallots – mellowing them out a bit.

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Pork, open Mustard Crusted Pork Cooked Until Tender and Pork Chops with Cream of Mushroom Soup Simmered for the Bowl.