Ingredients
1lb Spicy chorizo (cut casings away if using links)
5 baby red skin potatoes cleaned and diced
1 white onion chopped
1 red or green bell pepper diced
2 sprigs each rosemary and thyme finely diced
2 tbsp Buona Cucina Jalapeño Green Chili Fused Oil
salt and pepper to taste
3 cups fresh baby spinach
2 tbsp Buona Cucina Black Cherry Balsamic Vinegar
1/2 c queso fresco
6 white corn or flour tortillas
Directions
Brown chorizo until cooked through, set aside. In a hot pan, add the Baklouti oil then add diced potatoes, cook for about 5 – 10 minutes or until potatoes are soft. Add onions and peppers and season with salt and pepper. Cook until onions begin to brown, about 5 minutes. Add browned chorizo to the potato mixture and set on low to keep warm. Heat tortillas in the oven or on an open flame. wrap loosely in foil to keep warm. In a second pan, set heat to medium high and add baby spinach. Cook until the spinach begins to wilt and shrink down. Season with salt and pepper. Right before taking off heat add the Cherry balsamic vinegar and stir around.
To build tacos, lay each tortilla out and fill with the chorizo and potato mixture, top with the dark cherry sauteed spinach and crumbled queso fresco. You may also top with crispy onions or jalapenos to add a little crunch!
Recipe by Chris Kaye