Green Chile Chorizo Tacos

Servings: 4


  • 1largefresh poblano chile
  • 1clove garlic
  • 1 or 2freshfresh serrano chiles, stemmed and roughly chopped
  • 1 medium bunch cilantro, (tough lower stems cut off, the leafy part roughly chopped), plus additional for serving
  • 1medium bunch parsley (tough lower stems cut off, the leafy part roughly chopped)
  • 1 1/2pounds ground pork (you’ll need pork that’s a little fatty—25 to 30%—and preferably coarsely ground)
  • 3tablespoons spinach powder (available at well stocked grocery stores and from on-line sources)
  • 2tablespoons light-flavored vinegar (I like rice wine vinegar here)
  • 2teaspoons salt
  • 12 fresh corn tortillas
  • Roasted Tomatillo Salsa for serving


Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handleable, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the garlic, serrano(s), cilantro and parsley. Pulse until uniformly chopped, then run the machine until you have a coarse puree.

In a large bowl, combine the pork with the green seasonings, spinach powder, vinegar, and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Break up the meat mixture as you transfer it to a 12 inch non-stick skillet set over medium heat. Cook turning frequently until cooked through (there will be browned edges), about 10 minutes.  Scoop the mixture into warm corn tortillas and top with salsa and cilantro leaves, serve immediately. 


  1. love watching the show,i make sometimes the recipes that mr bayless does,only i make them without the spice and heartburn,mr bayless,if you see this,please come to pittsburgh,pa,there are dozens of restaurants that are to die for in that city

  2. Hello Mr Bayless!
    I first must THANK YOU for all the fine recipes, instructions, and entertainment you have given to my family over the years.
    We have been enjoying MOUTHWATERING GREEN CHORIZO TACOS, and MEXICO ONE PLATE AT A TIME for years all because of you!
    Anyone who follows the recipe will be making these tacos for life!
    I just wanted to add that in one of your shows, or recipes that I had found you substituted the spinach powder for a bag of baby spinach wilted over the top of the cooked meat. Which is how I have always made this recipe and it turns out AWESOME!!!!
    As a native of Phoenix AZ. We are privileged to have a wide variety of very good Mexican food restaurants, but I have never found a Taco like this
    Hope to meet you one day!

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