For the Filling:
2 large poblano peppers
3 tablespoons olive oil
1 large or 2 medium russet potatoes, peeled and diced ¼ inch
Salt and pepper
1 pound ground beef, 80%
½ pound beef or pork fresh chorizo
1 tablespoon each: ground cumin, ancho chili powder, smoked sweet paprika
1 teaspoon Mexican dried oregano
1 large onion, finely chopped
1 bay leaf
2 large cloves garlic, grated or chopped
2 tablespoons tomato paste
2 tablespoons sherry vinegar or juice of 1 lime
1 cup beef stock or bone broth
For the Pico de Gallo:
½ white onion, finely chopped
1 large jalapeno pepper, finely chopped
1 large clove garlic, finely chopped
Juice of 1 lime
4 small vine or plum tomatoes, seeded and chopped
A handful of cilantro and/or parsley, finely chopped
Jumbo hard shell flat-bottom tacos
3 cups shredded Pepper Jack and yellow sharp cheddar combined
Shredded gem romaine lettuce or chopped iceberg lettuce
Pickled jalapeno peppers, optional
Crema or sour cream
Serves: 4 to 6
For the filling, broil the peppers to char all over and place in a bowl. Cover and cool, then peel, seed and chop.
Meanwhile, heat oil in a large nonstick skillet over medium to medium-high heat. Add potatoes, season with salt and pepper and brown them 4 to 5 minutes, then remove to a plate. Add beef and chorizo, season the beef only with salt, pepper, spices and oregano and crumble it. Add onions, peppers, bay and garlic and let onions soften a bit. Add paste, then add vinegar and stock and simmer to thicken a bit, then add potatoes back in.
For the pico de gallo, combine onion, jalapeno, garlic, salt and lime juice and let stand 10 minutes, then toss with tomatoes and cilantro.
To serve, arrange the taco shells on foil- and parchment-lined baking sheet and fill them with cheese. Heat tacos in a 350°F oven to toast them and melt the cheese. Fill the warm tacos with meat filling, top with lettuce, pico de gallo, pickled jalapeno (if using) and a dollop or squeeze of crema or sour cream.