FRESH CHORIZO TACOS
FOR THE HOMEMADE CHORIZO:
1 pound boneless pork shoulder or butt, with plenty of fat*
4 garlic cloves
3 tablespoons chopped white onion
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons ground guajillo or New Mexico chile
1 tablespoon ground cumin
1 teaspoon dried whole Mexican oregano, rubbed to a powder
1 teaspoon crushed hot chile
3 tablespoons white vinegar, preferably Heinz
FOR SERVING:
2 tablespoons canola oil
Fresh corn tortillas, warmed
Mexican crema, creme fraiche or sour cream
Diced white onion
Chopped cilantro
Shredded iceberg lettuce or green cabbage
TO MAKE THE CHORIZO:
Set up a meat grinder with the finest disk. Cut meat into cubes. Grind once, then grind again. For a very fine, almost pasty texture, grind meat a third time. (Or ask your butcher to do this for you.)
In a mini food chopper or food processor, pulse together garlic, onion and salt to a paste. Blend in pepper, ground chile, cumin, oregano and crushed chile. Blend in vinegar. Scrape into a bowl. Add pork; mix well. Knead until well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
TO SERVE:
Heat oil in a frying pan. Fry chorizo until browned and crumbled into small pieces.
Top each tortilla with a dollop of crema and sprinkle with chorizo, onion, cilantro and lettuce.
*Beef, turkey or chicken thigh meat may be substituted for the pork.
Serves 6 to 8
Source: Baja! Cooking on the Edge by Deborah M. Schneider
FOR THE HOMEMADE CHORIZO:
1 pound boneless pork shoulder or butt, with plenty of fat*
4 garlic cloves
3 tablespoons chopped white onion
2 teaspoons kosher salt
1 teaspoon pepper
2 tablespoons ground guajillo or New Mexico chile
1 tablespoon ground cumin
1 teaspoon dried whole Mexican oregano, rubbed to a powder
1 teaspoon crushed hot chile
3 tablespoons white vinegar, preferably Heinz
FOR SERVING:
2 tablespoons canola oil
Fresh corn tortillas, warmed
Mexican crema, creme fraiche or sour cream
Diced white onion
Chopped cilantro
Shredded iceberg lettuce or green cabbage
TO MAKE THE CHORIZO:
Set up a meat grinder with the finest disk. Cut meat into cubes. Grind once, then grind again. For a very fine, almost pasty texture, grind meat a third time. (Or ask your butcher to do this for you.)
In a mini food chopper or food processor, pulse together garlic, onion and salt to a paste. Blend in pepper, ground chile, cumin, oregano and crushed chile. Blend in vinegar. Scrape into a bowl. Add pork; mix well. Knead until well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
TO SERVE:
Heat oil in a frying pan. Fry chorizo until browned and crumbled into small pieces.
Top each tortilla with a dollop of crema and sprinkle with chorizo, onion, cilantro and lettuce.
*Beef, turkey or chicken thigh meat may be substituted for the pork.
Serves 6 to 8
Source: Baja! Cooking on the Edge by Deborah M. Schneider
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Moist Pork Chops - Sheila - another method -
- Grilled Breaded Pork Chops
- Seared Pork Chops with Fresh Basil and Sun-Dried Tomatoes (Diabetic Friendly)
- Crockpot Teriyaki Pork Roast - Another recipe for dearest June:
- Grill-Roasted Pork Shoulder Cuban Style with Citrus Sauce
- Super Pork Chops Pizzaiola
- Pork in Adobo (Adobong Baboy) (Philippines)
- Jamaican Jerk Pork (or chicken) (crock pot)
- Bratwurst with Autumn Fruit (crock pot)
- Stir Fried Pork with Pineapple (using pork tenderloin)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute