Homemade Cassava Tortilla Breakfast Tacos with Chorizo and Crispy Potato

Ingredients

• 2 cups cassava flour
• 6 tablespoons avocado oil
• 1 cup water
• 1 teaspoon kosher salt
• 12 ounces pork chorizo
• 2 large russet potatoes
• 1 medium yellow onion
• 2 poblano peppers
• 8 ounces tomatillos
• 1 serrano pepper
• 1/2 cup fresh cilantro
• 2 lime
• 2 avocados
• 4 radishes(optional)

Instructions

1. 1

   Make the tortilla dough: whisk the cassava flour and kosher salt together, then stir in 4 tablespoons of avocado oil and the water. Knead until a smooth, pliable dough forms, about 3 minutes. Rest covered for 20 minutes.

2. 2

   Meanwhile, roast the tomatillos, serrano, and half the onion on a hot comal or cast-iron skillet until blackened in spots, about 8 minutes. Blend with the cilantro, juice of 1 lime, and a pinch of salt into a chunky salsa verde.

3. 3

   Char the poblano peppers directly over a flame or under the broiler until the skins blister, then steam in a covered bowl for 10 minutes, peel, seed, and cut into strips.

4. 4

   Dice the potatoes into 1/2-inch cubes. Cook in 1 tablespoon of avocado oil in a large skillet over medium-high heat, pressing occasionally, until deeply browned and tender, about 15 minutes. Season with salt and set aside.

5. 5

   In the same skillet, cook the chorizo over medium heat, breaking it up, until crisp at the edges, about 8 minutes. Add the diced onion and cook 4 minutes more, then fold in the potatoes and poblano strips.

6. 6

   Divide the tortilla dough into 8 balls. Press each between parchment sheets or in a tortilla press, then cook on a dry comal over medium-high heat, 1 minute per side, until puffed and lightly spotted. Keep warm wrapped in a clean towel.

7. 7

   Slice the avocados and radishes. Build each taco with the chorizo-potato filling, avocado, a spoonful of salsa verde, and a squeeze of the remaining lime. Serve two tacos per person.