Damian Potato and Seed Chorizo Tacos Recipe

Thomas J. Story

Yields 4 Servings
AuthorChuy Cervantes
This recipe from Damian, in the Arts District of Los Angeles, shows that vegan can also mean insanely delicious. The seed mixture comes together with a blend of chiles, roma tomatoes, onion, and garlic to create a sauce that binds the pumpkin and sunflower seeds together. This mix then coats boiled fingerling potatoes to create the base of the taco filling.

How to Make It

1

In a small pan over medium heat, toast sunflower and pumpkin seeds until lightly colored and aromatic, about 5 minutes. Allow to cool.

2

Place the seeds in a food processor and pulse until the texture is crumbly. Set aside.

3

In a small pot over medium-high heat, add 1 tbsp. grapeseed oil, onion, and garlic. Sauté about 4 minutes until soft, stirring often, then add tomatoes. Cook until tomatoes are soft, about 5 minutes.

4

In a small pan, toast dried chiles until fragrant, then remove from heat, slice open, and discard the seeds. Add chiles to the pot with the softened tomatoes and cook a few more minutes until the chiles have softened.

5

Transfer the mixture to a blender and blend until very smooth.

6

Heat the remaining 2 tbsp. oil in a frying pan over medium heat, and add the seed mixture. Cook 4–5 minutes until golden brown, then add the blended sauce to the pan and fry, stirring occasionally, until it reaches a thick, chorizo-like consistency.

7

Bring a medium pot of water to a boil and add fingerling potatoes. Cook until tender, about 10 minutes. Slice the potatoes into 1⁄2-inch rounds, toss them into chorizo mixture, and reheat together.

8

Heat tortillas and transfer to a plate, stacking two for each taco. Spoon chorizo mixture on top and garnish with lime wedges. Serve with salsa.

Ingredients

 1 ½ tbsp sunflower seeds
 2 tbsp pumpkin seeds
 3 tbsp grapeseed oil
 4 tbsp chopped white onion
 2 cloves garlic
 ½ cup chopped roma tomatoes
 6 guajillo chiles
 3 dried morita chiles
 1 cup fingerling potatoes
 8 corn tortillas
 1 lime, cut into wedges

Directions

1

In a small pan over medium heat, toast sunflower and pumpkin seeds until lightly colored and aromatic, about 5 minutes. Allow to cool.

2

Place the seeds in a food processor and pulse until the texture is crumbly. Set aside.

3

In a small pot over medium-high heat, add 1 tbsp. grapeseed oil, onion, and garlic. Sauté about 4 minutes until soft, stirring often, then add tomatoes. Cook until tomatoes are soft, about 5 minutes.

4

In a small pan, toast dried chiles until fragrant, then remove from heat, slice open, and discard the seeds. Add chiles to the pot with the softened tomatoes and cook a few more minutes until the chiles have softened.

5

Transfer the mixture to a blender and blend until very smooth.

6

Heat the remaining 2 tbsp. oil in a frying pan over medium heat, and add the seed mixture. Cook 4–5 minutes until golden brown, then add the blended sauce to the pan and fry, stirring occasionally, until it reaches a thick, chorizo-like consistency.

7

Bring a medium pot of water to a boil and add fingerling potatoes. Cook until tender, about 10 minutes. Slice the potatoes into 1⁄2-inch rounds, toss them into chorizo mixture, and reheat together.

8

Heat tortillas and transfer to a plate, stacking two for each taco. Spoon chorizo mixture on top and garnish with lime wedges. Serve with salsa.

Potato and Seed Chorizo Tacos