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Sunday Recipe: Chef Alex Stupak's Killer Potato Chorizo Tacos

Plus, a recipe for guacamole

Empellon Tacos.
Empellon Tacos.
Nick Solares
Brenna Houck is a Cities Manager for the Eater network. She previously edited Eater Detroit and reported for Eater. You can follow her on the internet at @brennahouck.

Something about tacos just spells summer. Quick, fresh, and flavorful, they're easily put together and refreshed with different fillings on tortillas. New York-based chef Alex Stupak's Empellon restaurants boast tasty scratch-made tortillas, salsas, and killer taco fillings that are considered some of the best in the city. Using a few of his tricks, they can easily be made in the comfort of your home. Here, the chef offers a recipe potato and red chorizo tacos, with sides of salsa verde and chunky, tomato-free guacamole. Try it out for dinner tonight and keep it in your back pocket for flavorful Mexican meals all season long.

Potato and Red Chorizo Tacos with Salsa Verde

For the salsa:
1 garlic clove, peeled and roughly chopped
1 tsp kosher salt
2 Serrano chiles, stemmed and roughly chopped
½ medium white onion, minced
3 to 4 medium tomatillos (about 5 oz.), husked and rinsed, cut into ¼-inch dice
1 tsp honey
¼ cup cilantro leaves, roughly chopped

Combine all the ingredients in a blender and puree until smooth.

For the tacos
4 russet potatoes, peeled and diced into large cubes
1 lb loose chorizo Kosher salt, to taste
12 corn tortillas
1/4 cup plus 2 Tbsp cilantro leaves, roughly chopped
1/2 medium white onion, minced
2 limes, each cut into six wedges

1. Place the potatoes in a large pot and cover them with cold water by a couple of inches. Bring the water to a boil, remove the pot from the heat, drain the potatoes, and set aside.
2. Place a large skillet over medium heat and add the chorizo. Cook the chorizo until rendered and crumbly, about 10 minutes. Add the potatoes to the skillet and mix thoroughly with the chorizo. Season to taste with kosher salt.
3. Place a cast-iron skillet over high heat. Add the corn tortillas to the dry skillet, a cook until pliable, about 10 seconds per side. Wrap the done tortillas in a clean kitchen towel to keep warm.
4. To assemble the tacos, lay out the tortillas on serving plates. Spoon a mound of the potato/chorizo mixture onto each of the tortillas, followed by a spoonful of salsa. Top with chopped cilantro and minced onion. Squeeze a couple of the lime wedges over the tacos and serve the rest on the side.


Makes 1 Serving

1 ripe Haas avocado (The flesh from one avocado at our restaurants weighs 200 grams and this recipe is built around that number, you may need another avocado to get your quota of flesh if they are on the smaller side.)
10 grams of fresh green cilantro leaves
10 grams of freshly squeezed lime juice
3 grams of salt
20 grams of sweet pickled jalapeños, cut into a small dice
20 grams of minced white onion

1. Place the avocado flesh in a medium sized mixing bowl. Using a masher or the back of a fork gently and carefully mash the avocado. Be careful not to over mash the avocado, it should still be chunky.
2. Place the cilantro leaves on a cutting board and roughly chop them. You should still be able to tell that it is an herb, it should not resemble something a lawn mower produced when you are done. Add the cilantro to the bowl.
3. Add the lime juice, salt, pickled jalapeños and onion to the bowl and carefully fold the mixture together.
4. Put the guacamole in a serving bowl and serve immediately.

Watch chef Alex Stupak walk you through the recipe below: