Chorizo Verde Tacos

Preparation

1. Step 1

   In a large bowl, combine the ground beef, coriander, cumin, oregano, black pepper and 1 teaspoon salt. Use a fork or your hands to mix evenly and set aside. 

2. Step 2

   Heat a large cast-iron skillet over high. When the skillet starts to smoke, add garlic, serrano and poblano and cook, turning every few minutes, until blistered on all sides, 10 minutes. Turn off heat (reserve skillet), and transfer garlic and chiles to a small bowl. Cover with a plate and let steam to loosen the skins, 5 minutes. Uncover and let stand until cool to the touch. Discard stems and seeds from the chiles, the charred skin from the poblano, and the peel from the garlic.

3. Step 3

   Transfer the chiles and garlic to a blender. Add the spinach, parsley, cilantro, vinegar, ¾ teaspoon salt and ¼ cup water; puree on high until smooth. 

4. Step 4

   Heat oil in the reserved skillet over medium-high. Add the seasoned beef and cook, breaking up the meat with a wooden spatula and stirring often, until browned and crisp, 5 to 7 minutes (there will be a bit of fat in the skillet; keep it to give the chorizo its richness). Remove skillet from the heat and let stand to cool a bit, 2 minutes. 

5. Step 5

   Carefully pour the green salsa all over the beef and stir until evenly coated. Return the skillet to medium-low heat and cook until the meat has absorbed most of the salsa, 3 to 5 minutes. (At this point, the beef mixture can be refrigerated for up to 3 days.)

6. Step 6

   Stir the pepitas into the beef mixture until evenly combined. Serve right away with tortillas and desired toppings.