Blue Corn Tortilla Tacos with Potatoes and Chorizo

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.


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.


4 Comments on Blue Corn Tortilla Tacos with Potatoes and Chorizo

  1. We are big fans of the blue variation this week; they’re almost gone! I’ve been filling them with anything I am eating but have had chorizo + eggs twice. They’re amazing.

  2. You make your own chorizo, too, don’t you? You are a marvel!
    We’ll have red corn in the near future.

  3. Fantastic! Someday, I’ve got to try growing some of the heirloom grain corns. I grow heirloom sweets–DELICIOUS–but the idea of making tortillas from corn I’ve grown myself nearly makes me swoon.

  4. This looks fantastic. I just got your Heirloom Beans book and looking forward to trying some recipes. Keep up the good work. Seeing posts like this gives me all kinds of ideas!

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