Chorizo Picadillo Tacos MW hero

Chorizo Picadillo Tacos with Cilantro Lime Crema by Chef Jose Alarcon

Warm corn tortillas topped with a potato-chorizo picadillo, radishes, fresh cilantro, and a cooling cilantro-lime crema.
Difficulty: Easy
Time: 25-30 min
This dish is Gluten-Free
Calories: 860 Fat: 54g Carbs: 76g Protein: 26g

If you have not yet dined at Popol Vuh or Centro in Northeast Minneapolis, then get ready to indulge in some of the most satisfying and traditional Latin food in the Midwest. Chef Jose Alarcon’s Chorizo Tacos are inspired by those he serves at his award-winning restaurant. The seasoned chorizo is cooked into a picadillo with crispy potato bites, onions and peas. Served in warm, soft tortillas and topped with fresh, local radishes and a tangy cilantro-lime sour cream. Get cooking and take it easy tonight!

Popol Vuh - Centro - Jami Olson - ©Photos by Kevin Kramer-6
This recipe was designed by local chef:
Chef Jose Alarcon of Popol Vuh & Centro

Offering creative and elevated Mexican cuisine, Popol Vuh is directly translated to “book of the People” from its native K’iche.’ It is part creation myth, and in part folklore — a statement of our relationship to the Earth, the animals and the people
with whom we connect and coexist. Popol Vuh focuses on quality ingredients, raw wood fire, and refined but simple preparations. Chef Jose Alarcon uses the seasons and his travels through Mexico to guide the menu. Craft cocktails featuring mezcal and tequila welcome guests with warm hospitality.

Inspired by Chef Jose Alarcon’s Mexican heritage, Centro opened June 2018 in the hip art district of Northeast Minneapolis. With counter service from brunch through late night, it’s a casual place to gather over street tacos and pitchers of margaritas.The vibrant, central bar offers a diverse selection of agave spirits and hand-crafted cocktails.

Corn tortillas
Sour cream
Green peas

Cooking terms for this recipe

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.”

What you need

Medium skillet

Griddle or sauté pan

Cooking Instructions

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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.

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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.

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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.

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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

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

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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!