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Eat at Centro & Popol Vuh
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Featured Partners
Chef Jose Alarcon, Popol Vuh & Centro
Minneapolis, MN
Chef Jose Alarcon hails from Morelos, Mexico where food was always an important part of his tight-knit family. When he was 18, Jose moved to the United States and landed his first job as a dishwasher. With determination and tenacity, Alarcon continued to take on new opportunities in the industry while learning and refining his skills, which helped the self-taught chef rise through the ranks of the culinary scene. Today, Alarcon is the chef behind two Northeast Minneapolis restau-rants – Centro and Popol Vuh. Inspired by his Mexican heritage, Centro is a place to gather over street tacos or pitchers of margaritas. Popol Vuh is a 2019 James Beard Award semifinalist for Best New Restaurant. The establishment focuses on quality ingredients, raw wood fire, and refined but simple preparations with the seasons, letting Chef Alarcon’s travels through Mexico guide the menu.
Hidden Stream Farms
Elgin, MN
We love Hidden Stream Farms. They are a small family farm in Elgin, MN. They grow seasonal vegetables, grass-fed beef, all-natural pork, and pasture-raised chickens. They also help nearby Amish farmers sell their produce. All of their animals are raised on GMO-free feed, love, and sunshine. Enjoy their delicious chorizo. We know you’ll love it as much as we do!
Make it at Home
Cooking Terms
Zest
The peel of, or grating of a citrus peel for flavor.
Caramelize
To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Picadillo
Although the exact ingredients vary by region, this dish typically consists of minced meat and vegetables. It’s popular throughout Spanish and Latin American cultures. The name originates from the Spanish verb “picar” which means “to mince.”
Ingredients
Corn tortillas
Lime
Radishes
Cilantro
Sour cream
Chorizo
Potatoes
Green peas
Shallot
You Supply

Salt
Pepper
Oil

Medium skillet

Griddle or sauté pan

Step-by-Step Instructions
1
MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Remove ends and peel from shallot, then slice thin. Dice potatoes into ½” cubes. Zest lime and cut in half. Juice one half and cut other into wedges. Gently tear cilantro leaves and stems. Remove root ends from radishes and discard; then, thinly slice using a knife or mandolin. Rinse and drain peas under running water. Remove chorizo from package and pat dry.

2
MAKE CREMA

Combine sour cream, ½ tsp. lime zest, ½ tsp. lime juice, half of cilantro, and ½ tsp. water in a small bowl until incorporated. Season with salt and pepper, to taste. Store in refrigerator uncovered until plating.

3
COOK POTATOES

Heat 1 Tbsp. oil in medium sauté pan over medium-high heat. Add potatoes to pan and season with a pinch of salt and pepper. Cook, stirring occasionally, for 2-3 minutes. Add shallot and continue cooking for 3-4 more minutes until shallots are caramelized and potatoes are lightly browned and tender.

4
COOK CHORIZO PICADILLO

Add chorizo to pan and cook, breaking apart with a spoon or spatula until done, about 5-8 minutes. Stir in peas and warm through. Season with salt and pepper. Cover pan with lid to keep warm. The USDA recommends cooking pork to an internal temperature of 160˚F

5
WARM TORTILLAS

Place tortillas on griddle or sauté pan over medium heat for 30-60 sec per side until warmed. Remove from heat.

6
PLATE YOUR DISH

Divide chorizo picadillo evenly between tortillas. Top each taco with cilantro-lime crema, radish slices and remaining cilantro. Serve with a squeeze of lime. Enjoy! Pro-tip: Sprinkle tacos with remaining lime zest for extra garnish!