[Photograph: Christina Holmes]

Can you really write a book on America's Greatest New Cooks and not mention Alex Stupak of Empellón? After all, it takes a great mind to move from avant-garde pastry to idiosyncratic Mexican cuisine in one successful fell swoop (even if Stupak insists it was a natural transition).

Stupak's cuisine takes all of the multitudinous flavors of Mexico and intensifies them further; a perfect example is his take on chorizo and potato tacos. Instead of sticking with spice-laden red chorizo, he chooses to embrace its green vegetal cousin, building parsely-laden grassy flavor to pair with roasted fingerling potatoes. To bring out even more of the earthy flavor, he adds kale to the mix. A crumble of queso fresco adds a punch of brightness to finish assembled the tacos.

Why I picked this recipe: Homemade chorizo and potatoes eaten inside a tortilla is always a good idea. Add some kale (healthy!) and some Alex Stupak-genius (inspiring!) and it's an even greater one.

What worked: Everything, from the chorizo-making process to the final taco assembly, worked like a dream and tasted like one too.

What didn't: Nothing.

Suggested tweaks: If you're looking for a spicy chorizo, this isn't your recipe. That said, it wouldn't be wrong to add a charred jalapeno or two into the mix.

Get the Recipe!

Green Chorizo Tacos with Kale and Potatoes

As always with our Cook the Book feature, we have five (5) copies of America's Greatest New Cooks to give away this week.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.


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