Name: Pocho Taco
Yield: 8 servings
Ingredients: 1 tablespoon vegetable oil; 1 pound ground beef chuck (20% fat); 1 large russet potato, peeled, cut into ½-inch pieces; ½ medium yellow onion, chopped; 1 shallot, finely chopped; ¼ cup pine nuts; Kosher salt, freshly ground pepper; 1 dried pequin chile, chopped, or ½ teaspoon crushed red pepper flakes; 1 teaspoon ground cumin; 1 teaspoon onion powder; ½ teaspoon garlic powder; 1½ cups low-sodium chicken broth; 4 plum tomatoes; ¼ medium red onion; 3 garlic cloves; 1 serrano chile; 1 jalapeño; 2 tablespoons white wine vinegar; Kosher salt; ½ small shallot, finely chopped; 1 cup crème fraîche or sour cream; 2 tablespoons chopped chives; 2 teaspoons finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 Hard taco shells, grated cheddar, chopped cherry tomatoes, and cilantro (for serving)

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Brandon Harman

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation. You can thank Wes Avila of Guerrilla Tacos in Los Angeles for this one.

Recipe notes