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Delivery 2/26/20


  1. Red Potatoes

  2. Spicy Microgreens Mix

  3. Red Kitten Spinach

  4. Feta Cheese

  5. Corn Tortillas

  6. Ground Chorizo Sausage


  1. Lifeline Farm - Victor

  2. Gallatin Valley Botanical - Bozeman

  3. Amaltheia Organic Dairy - Belgrade

  4. Amaltheia Organic Dairy - Belgrade

  5. Trevino's Tortillas - Billings

  6. Black Dog Farm - Livingston



Pan-Fried Potatoes

These can be used in tacos or burritos, or just as delicious breakfast potatoes. To make tacos, I'd recommend seasoning with a little chili powder, cumin, and dried oregano.

~1 lb potatoes, cut into 1/2 inch pieces. Uniform-sized pieces will cook at the same rate.

2-3 Tbs cooking oil

salt and pepper to taste

1/2 tsp paprika

Additional spices: chili powder, cumin, cayenne, garlic or onion powder. If you want to use fresh garlic, add it near the end so it doesn't burn.

Heat a cast-iron skillet over medium-high heat and add the oil. Add the potatoes and 1/4-1/2 tsp salt, a few grinds of pepper, the paprika, and other seasonings, if using. With a metal spatula, quickly stir everything a few times to distribute the oil and seasoning, then spread the potatoes out in an even layer. Let them cook undisturbed until the sides touching the pan are lightly browned, about 5-7 minutes. If they're browning too quickly, turn the heat down a bit. Turn potatoes once with the spatula and even out again. Let cook another 5-7 minutes, and when they're nicely browned against the pan, turn again. Taste for seasoning and adjust as needed, and continue cooking until potatoes are soft all the way through, turning once more if needed. Total cook time should be 20 minutes, give or take.

For an easy spinach and potato taco filling:

Rinse and roughly chop the spinach. With about 5 minutes left on the potatoes, add the spinach, a pinch of salt, and a splash of water, lime juice, or white wine vinegar. Cook and stir a few times until greens are wilted. Serve on warmed tortillas with crumbled feta, avocado, squeeze of lime, microgreens, salsa, cooked beans, or any other preferred taco toppings. Fried or scrambled eggs would be delicious, too!


Chorizo & Potato Tacos

This chorizo sausage is Mexican-style chorizo, meaning it's raw ground pork seasoned with chiles and other herbs and spices. It is not Spanish-style chorizo - a cured pork sausage made with smoked paprika and typically eaten with breads or cheeses for tapas, or used to season paella or stews. Though both spicy sausages, they're generally not interchangeable. Mexican-style ground chorizo needs to be cooked, and can be used like other ground meats for tacos, burritos, chili, burgers, soups, etc. One of my favorite ways to eat it is in these street tacos. Serves 4 but can easily be doubled.

1 lb potatoes, cut into 1/2 inch pieces

4 C water

1 tsp salt

1/2 lb chorizo

8-12 corn tortillas, warmed


onion, finely diced

cilantro and/or spicy microgreens

lime wedges


avocado, thinly sliced

salsa verde

queso fresco or feta, crumbled

Using a large skillet with a lid, bring water to boil over high heat then add diced potatoes and salt. Reduce heat to medium, cover, and cook until potatoes are just tender, about 3-5 minutes. Drain potatoes in a colander and set aside. Wipe out the skillet and return to medium-high heat. Add the chorizo and cook, breaking up the sausage into small pieces. After 3-4 minutes, add in potatoes, stir and cover, then reduce heat to low. Cook another 6-8 minutes, stirring once about half-way through. Remove from heat and using a fork or spatula, mash up a few of the potato pieces and mix them well into the rest of the filling - the idea here is to help hold the filling together in your tacos.

Serve with warmed corn tortillas, diced onion, cilantro or microgreens, and any other toppings you like. The best street tacos are simply adorned because the fillings are so flavorful: a little raw onion and lime juice help cut the richness, and the herbs add some fresh crunch.

Warming tortillas: Heat a dry skillet over medium-high. When it's hot, add tortillas one at a time for 30 seconds per side. They should get some brown spots. Keep warm by wrapping in a clean, damp dish towel. This improves the flavor and flexibility of corn tortillas. You can also wrap them up and heat in a warm oven, but you don't get the nice flavor added by browning.




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