Chihuahua-Style Mixed Meat Grill

Bacalao Navideño Recipe 

• View Ingredients

  8 ounces (about 10 slices) bacon, coarsely chopped
  1 pound Mexican chorizo, casings removed, chopped
  1 pound Yukon gold, baby gold or yellow potatoes, peeled and cut into ¾ to
  ½ inch pieces (if mini potatoes, keep skin on)
  1¾ teaspoons kosher or coarse sea salt, divided, or to taste
  ½ teaspoon coarsely ground black pepper, divided, or to taste
  ½ large white onion, coarsely chopped (about 1½ cups)
  1/2 pound fresh chiles verdes, such as Chilaca, Anaheim, California, New
  Mexico or Hatch, stemmed, seeded and diced
  1 fresh jalapeño, stemmed and chopped
  2 garlic cloves, finely chopped
  3/4 pound ripe plum tomatoes, cored, seeded and diced
  2 La Costeña® chipotle chiles in adobo sauce, seeded and chopped
  1 pound pork tenderloin, cut into bite-sized pieces
  1 pound beef tenderloin, cut into bite-sized pieces
  ½ teaspoon ground cumin
  2 tablespoons vegetable oil
  Warm corn tortillas

   

   

• View Preparation Instructions

  Heat a large, wide, heavy casserole or deep, heavy skillet, or a large paella
  pan over medium-high heat. Once hot, add the bacon and cook until it
  begins to brown and has rendered some of its fat, about 3-4 minutes.

   

  Add the chorizo, cooking and breaking into smaller pieces for about 2 minutes, or
  until it begins to render its fat and darken in color.

  
  Add the potatoes, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper. Toss and cook for 3-4 minutes, so the potatoes begin to soften as the chorizo continues to cook and brown.

   

  Add the onion and cook for another 2-3 minutes, until it softens a bit. Add the chiles verdes and jalapeño, stir, and cook a couple minutes more.

   

  Add the garlic, stir, and cook for a minute.

   

  Add the tomatoes and chipotles, stir, and cook for another 3-4 minutes. With a slotted spoon or spider, remove all the cooked ingredients and scrape them into a large bowl.
  

   

  Season the pork and beef tenderloin with the remaining ¾ teaspoon salt, ¼ teaspoon pepper, and cumin.

  
  Set the same pan over high heat and add the vegetable oil. Once hot, add the pork and beef and brown on all sides, about 5 to 6 minutes. Add all of the chorizo-potato mix back to the pan, toss, and heat thoroughly.

   

  Serve with warm corn tortillas for people to tuck into tacos.