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Blue Corn Tortilla Tacos with Potatoes and Chorizo


In the kitchen Ingredient Spotlight

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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