Matthew A. Moore Matthew A. Moore
June 17, 2014

If you believe in magic (and I hope you do), I really hope you heeded my call to arms yesterday and caught the USA-Ghana game. If not, you missed out on a truly once-in-a-lifetime experience. It was magisterial. It was epic. It was indescribably ethereal. I'm now convinced USMNT team coach Jürgen Klinsmann is a wizard, sent from on high with a mission to bring unprecedented glory to our country's soccer program.

I can't even begin to articulate the range of emotions experienced while watching Team 'Merica pull out the W against the Black Stars. But, needless to say, this game was huge for our World Cup aspirations. Since Portugal was shellacked by ze Germans, The Yanks now have a great shot at making the group stage. Thanks, new best friend.

If last night wasn't a testament to how magical the World Cup really is, I'm at a loss as to what could be. Let's all keep being fútbol fans. 'Merica.

Match to Watch: Mexico vs. Brazil

I'll keep this brief. Mexico looked pretty good against Cameroon in their opening game, but the likelihood of them beating Brazil today is slim. Mexico might grab a goal, but Brazil began hitting their stride late in their first match against Croatia, and will be just too much for Mexico to handle. My Pick: Brazil 3, Mexico 1

Player to Watch: Giovani dos Santos 

A young buck (25) on this tenacious Mexican squad, Giovani is an offensive delight, possessing electrifying pace and control. If he can play up to form like he's done against USA in the past, he'll give Brazil fits. He's arguably Mexico's best player (although some would argue Peralta is better), but his skill set won't be enough to get it done today.

Match Day Dish: Potato, Poblano, and Chorizo Tacos (Mexico)

Did I plan to highlight Mexico today just so I could use the phrasing "Taco Tuesday"? Maybe. Nonetheless, these tantalizing tacos (forgive me) get a nice "kick" from chorizo sausage and a creamy dose of manchego to "boot." Don't forget to send in your recipe photos for our Instagram contest (details here) for a chance to win prizes. Happy World Cup day six! Cheers.

Potato, Poblano, and Chorizo Tacos

Total Time: 30 min.

  • 2 poblano chiles
  • 1 tablespoon canola oil
  • 2 cups diced white potato
  • 1 cup chopped onion
  • 1 cup fresh corn kernels
  • 1/8 teaspoon ground red pepper
  • 5 garlic cloves, minced
  • 3 ounces Mexican raw chorizo, casings removed
  • 3/4 cup unsalted chicken stock
  • 3/8 teaspoon kosher salt
  • 8 (6-inch) corn tortillas
  • 1/4 cup sliced green onions
  • 1 ounce Manchego cheese, shredded (about 1/4 cup)
  • 8 lime wedges
1. Preheat broiler to high.2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel; coarsely chop.3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato; cook 5 minutes, stirring occasionally. Remove potato; place in a large bowl. Add onion to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates.4. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 cup potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1 1/2 teaspoons cheese. Serve with lime wedges.

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