Chorizo Verde Breakfast Tacos (Tacos de Desayuno con Chorizo Verde)

When I was pregnant with my daughter, there was only one thing I craved - tangy chorizo in a breakfast burrito. Despite the fact that much of the Mexican food in Hawaii at the time was muted and Americanized, there was one small taco shop in downtown Honolulu that made what I considered the perfect chorizo - oily but yet balanced with the right amount acid, spicy but just enough so that you could feel the warmth of the chiles, perfectly salted. Pregnant and in heels (because I still had my corporate day job), I'd hobble over every morning for a delicious breakfast burrito. This recipe is inspired by that morning pick-me-up. I've swapped the classic red chorizo with a Spring-inspired vinegary green chorizo, added a smoked habanero salsa macha and topped it off with first of the season breakfast radishes, chives and baby cilantro.

Prep Time: Overnight marinade plus 30 minutes

Cook Time: 30 minutes

Yield: 8-10 Servings

INGREDIENTS

Chorizo Verde

2 lb. ground pork,

2 serrano chiles

1 poblano or pasilla chile

10 garlic cloves, peeled

1 1/2 teaspoon black peppercorns

1 1/2 tablespoon coriander seeds

1 teaspoon cumin seeds

2 tablespooons kosher salt

1/2 bunch of parsley

1/2 bunch of cilantro

1/2 cup apple cider vinegar

Tacos

10-12 corn tortillas

1 dozen eggs

1 bunch breakfast radish, sliced

1 bunch chives, diced

1 bunch cilantro, leaves removed

1/2 cup queso fresco

1/2 cup salsa macha

4 limes, cut in 4

1 tablespoon olive oil

INSTRUCTIONS

1. Heat a skillet to medium high heat and char serrano and poblano/pasilla chiles on all sides. Then char garlic cloves on all sides. Cool, then destemmed and de-seed the chiles. Add the chiles and garlic to a food processor.

2. Reheat the skillet to high heat. Toast black peppercorns, coriander seeds and cumin seeds in the same heated pan for 30 to 60 seconds. Set aside to cool. Then grind in a spice grinder. All spice mixture to food processor.

3. Add parsley, cilantro, salt and cider vinegar to food processor. Blend until you have a smooth sauce. Taste for balance adding more salt, vinegar or herbs as needed.

4. In a mixing bowl, add raw ground pork and pour over green sauce. Mix well. Transfer to a ziploc bag or tupperware to marinate overnight (or at least 6 hours). Refigerate until ready to use.

5. Heat a skillet with 1/2 tablespoon olive oil on medium high heat. Add chorizo to hot pan and cook until crispy. Depending on the fattiness of your pork, you may need to add more oil. Don't let the chorizo dry out too much.

6. Once the pork is cooked through and you see crispy brown parts throughout, crack eggs into the hot pan and stir to incorporate. Once eggs are cooked through, transfer to a large bowl.

7. Heat a second skillet (or clean the first one out) with 1/2 tablespoon of oil on medium high heat. Heat corn tortillas for 30 to 60 seconds on each side and place into a towl to keep warm.

8. Assemble tacos by laying out warm tortillas. Place 2 spoonfuls of green chorizo on each tortillas. Top with crumbled queso fresco, salsa macha, sliced radish, and herbs. Squeeze a couple of lime wedges over the tacos and serve the rest on the side.