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Blue Corn Tortilla Tacos with Potatoes and Chorizo


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Last Saturday, we gave La Palma some of our heirloom blue corn from Quetretero to make tortillas. This is all part of our Rancho Gordo-Xoxoc Project where we source heirloom beans and corn from indigenous farmers in Mexico and the results have been delicious. IMG_0007 The flavor was good but the texture was out of this world. The blue corn seems to melt in your mouth. I quickly boiled up some potatoes and while they were cooking, heated up some delicious chorizo from the Fatted Calf. I tossed them together and then added some hot tepin chile powder I had on hand and had a swell dinner. You might think the potatoes and tortillas would be to much starch but the potatoes are creamy and the whole mess is one indulgent love fest.

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