Tacos de chorizo verde (green chorizo tacos)

Roast the poblano directly over the heat, turning, until completely charred and blistered on all sides.

When cool enough to handle, pull off the charred skin at the sink, tear it open, remove the seed pod and stem, and rinse briefly without washing away the char.

Roughly chop the poblano and serranos; halve the peeled garlic cloves.

Tear the tough stems off the parsley and cilantro and chop crosswise a couple of times.

Pulse in the food processor to a rough chop, then run to a coarse puree, scraping down the sides.

Scrape the puree onto the ground pork; add the spinach powder, the rice vinegar (not too much, it bleaches the green) and the salt.

Massage together by hand until evenly green.

Cover and refrigerate four or five hours to let the flavors blend; it can be made a few days ahead or frozen.

Fry in a warmed pan, adding a little oil only if little fat renders, moving it often, about 10 minutes until a little browned and cooked through.

Spread a little smooth black bean on a hot tortilla, top with chorizo, an avocado slice, a spoonful of salsa verde and a few cilantro leaves.