Chorizo, Kale, and Potato Tacos

It’s unofficially taco week in our house. You’ve been warned.

There is a super good taco shop in St. Johns called Tienda Santa Cruz. Okay, it’s technically Tienda Santa Cruz #2, but its number is irrelevant. Besides it’s #1 to me [cue awwws]. I remember finding this shop not long after I moved in. They touted $1 tacos. That’s a steal. The icing on the cake is that they’re actually really, really good. Like ‘best in town‘ good. Sure, they have a typical taco shop menu, but their burritos aren’t very good, they don’t have quesadillas, and I want nothing to do with combo plates. They can keep the rice and beans, thanks.

To get to the shop, you have to pass through a market. It’s an awesome Mexican market filled with all your Mexican wants and desires. They’ve always won me over with the Mexican pastries in the back and the stacks of cheap tortillas, but the newest addition is the meat counter. It’s an honest to goodness meat counter complete with everything I could ever want—carne asada, chorizo, marinated steak, roasts, chicken, etc. It’s cheap, too.

When we went in last Sunday for some dinner, we picked up 5-6lbs of meat for less than $14. I told you it was unofficial taco week. We started things off with some chorizo. We usually save this stuff for breakfasts, but something struck me that day at lunch that I had to head to Whole Foods at lunch for some potatoes, kale, and onion. Potato for filler and kale for the obligatory greenery. I figured if we were eating meat all week, we could sneak in some green stuff somewhere. It all sautes down into a delicious mess resembling a hash. I could have easily tossed a fried or poached egg on top of the pan and called it a day. Tortillas weren’t necessary, but then I’d be violating unofficial taco week, wouldn’t I?

Ingredients

• 1/2lb chorizo
• 1/2 bunch curly green kale, stems removed, torn into bite sized pieces
• 1/2 large yellow onion, diced
• 2 red potatoes, diced
• tortillas, cheese, cilantro, and salsa for serving

Preparation

1. Choose your favorite method for par-baking the potatoes, boiling in water or in a microwave. You want them somewhat soft already so they don’t take 2890328392 years to cook in the pan.
2. Heat a large skillet to medium high heat.
3. Prep the pan with some cooking spray or oil.
4. Once hot, add the onion.
5. Stir occasionally until it starts to turn translucent, 3-5 minutes.
6. Remove the chorizo from the casing, and add to the onion, breaking the meat up with a spoon as you cook it.
7. Once the chorizo is 3/4 of the way cooked, add the potato and the kale.
8. Stir really well to incorporate. The kale will wilt much faster if it’s pinned under some of the meaty goodness.
9. While this finishes, prepare any toppings and your tortillas.
10. Serve while hot.

Serves 2 — I had two tacos and Andrew had four.