Green Chorizo & Potato Corn Tacos
This recipe is a little complicated but it’s a great way to use up the CSA box! J Potatoes, green beans or kale…you can leave out the kale and/or green beans and just add lettuce at the end…the possibilities are endless! And if you are vegetarian just use tofu or beans! From Food & Wine Magazine…ENJOY!CHORIZO 1/8 tsp black peppercorns 1/8 tsp coriander seeds 1/8 tsp dried oregano 1 bay leaf, crushed 1 clove 2 unpeeled garlic cloves 1 small poblano chile (or 1 jalapeño & 1 sweet pepper) 1 cup lightly packed cilantro leaves 2 tbs sherry vinegar Kosher salt 3/4 pound ground pork shoulder or tofu. FILLING 1 lbs potatoes, sliced crosswise into 1/2-inch rounds 1/4 cup extra-virgin olive oil Kosher salt Freshly ground pepper 2 garlic cloves, minced 3/4 lbs kale, stems discarded and leaves chopped or green beans cut into 1 inch dice 12 warm corn tortillas Crumbled queso fresco and Mexican crema (or sour cream/yogurt), for serving MAKE THE CHORIZO In a small skillet, toast the peppercorns, coriander seeds, oregano, bay leaf and clove over moderate heat until fragrant, about 2 minutes. Transfer the spices to a spice grinder and let cool completely, then finely grind them. In the same skillet, roast the garlic cloves over high heat, turning, until tender and charred in spots, about 10 minutes. Let the garlic cool, then peel and transfer the cloves to a blender. Roast the poblano (or jalapeño and sweet pepper) directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool, then peel, stem and seed the chile. Add the chile, cilantro, sherry vinegar and 1 1/2 teaspoons of salt to the blender and puree until smooth. In a medium bowl, mix the ground pork with the puree and the spices. Press a piece of plastic wrap directly onto the green chorizo and refrigerate overnight. MAKE THE FILLING Preheat the oven to 350°. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 30 minutes, tossing once, until golden and tender. In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the garlic and the green chorizo and cook over moderately high heat, breaking up the chorizo (or tofu) with a spoon, until it is just starting to brown, about 10 minutes. Add the kale or beans and toss until just wilted, then add cup of water. Cook over moderately low heat, stirring occasionally, until the kale or beans are tender and the chorizo is cooked, about 5-10 minutes. Fold in the potatoes and season with salt and pepper. Spoon the filling onto the tortillas and serve with queso fresco and crema.
Jamie Oliver’s Quick Tomato Salsa
Easy peazy--add this to eggs, tacos or some scrambled tofu or beans. Simple, quick and no fussing required!6 ripe tomatoes, 1 large bunch of fresh cilantro, 1 onion, 2 fresh jalapeño or green chiles, 1 large clove of garlic, 1-2 limes juiced, extra virgin olive oil, sea salt, freshly ground pepper Finely chop the tomatoes and cilantro (stalks and all) and place into a large bowl. Peel and finely chop the onion, deseed and finely chop the chiles, then add it all to the bowl. Peel and finely grate in the garlic. Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil. Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let all those flavors develop. Enjoy your box and thanks again from all of us at Loon Organics Farm! Your farmers, Adam, Laura, Eli, Willie + Crew