Produce Box Love: Chorizo & Leek Tacos

Chorizo & leek tacos

If you follow me on Instagram, you know how much I cherish my weekly Wednesday produce box deliveries. The Produce Box delivers local goodness to your door each week, and you can completely control what you receive (unlike many CSAs out there.) Each Friday I receive an email letting me know that the menu is available – I log in, select what I want, and done! My coworkers and I actually discuss what we are ordering aloud every Friday afternoon…. and sometimes don’t alert one another of the email so we can snag the limited stuff before it runs out. Team work doesn’t make the food dream work. 😉 Here’s last week’s box:

The Produce Box - Raleigh, NC

I know, not a ton of fruits & veggies this week – my weekly #ayearofIna grocery list had a lot of that covered, but I always try to find synergies between the recipes & what’s available locally when possible. Beyond produce, The Produce Box always has a great selection of local cheeses, meats, breads & pantry items – so when I spotted Firsthand Foods’ chorizo on the list, I knew this week’s box was helping with taco night. The recipe is below, and if you want to start receiving your own, use code YANKEEROOTS for $5 off a yearly membership! Seriously, it will feel like a weekly reoccurring Christmas morning.

Chorizo & Leek Tacos (makes around 8 tacos):

  • 1lb chorizo (this pack was ground – you can also find chorizo in casing and easily remove)
  • 2 large leeks (only use white and light green parts), sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of adobo sauce from chipotle  (I purchase the chipotles in adobo sauce in a can and keep them in a sealed container in the fridge)
  • corn tortillas
  • cilantro, pickled red onion, feta & hot sauce for topping

Avocado & Cilantro Sauce:

  • 2 ripe avocados
  • 2-3 limes, depending on size and amount of juice
  • 1/2 cup fresh cilantro, chopped
  • 3-4 pickled jalapeños
  • salt & pepper, to taste

For the meat mixture, heat olive oil in a skillet over medium high heat. Add the leaks and cook until tender, around 3-5 minutes. Add the garlic and sauté for another 1-2 minutes. Add the chorizo and cook thoroughly – around 10-15 minutes.

While the meat is cooking, create the avocado sauce. In a food processor, add the avocados, cilantro, lime juice & jalapeños. Blend until smooth – taste to determine how much salt & pepper is needed.

Heat the tortillas until warm (use the oven!), add the meat mixture, and top with avocado sauce, crumbled feta, diced pickled onions & cilantro. Go insane with the Tapatio (or Valentina – I won’t judge) and enjoy!

Chorizo & leek tacos Chorizo & leek tacos

Chorizo & leek tacos

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