Fresh Chorizo Tacos Recipe

Name: Fresh Chorizo Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Homemade chorizo; 1 lb boneless pork shoulder, with plenty of fat or 1 lb pork butt, with plenty fat; 4 garlic cloves; 3 tablespoons chopped white onions; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 2 tablespoons ground guajillo chilies or 2 tablespoons new mexico chilies; 1 tablespoon ground cumin; 1 teaspoon dried whole Mexican oregano, rubbed to a powder; 1 teaspoon crushed hot chili pepper; 3 tablespoons white vinegar; To serve; 2 tablespoons canola oil; fresh corn tortilla, warmed; Mexican crema, creame fraiche or sour cream; diced white onion; chopped cilantro; shredded iceberg lettuce or green cabbage

Servings: persons

Homemade chorizo
1 lb boneless pork shoulder, with plenty of fat or 1 lb pork butt, with plenty fat
4 garlic cloves
3 tablespoons chopped white onions
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons ground guajillo chilies or 2 tablespoons new mexico chilies
1 tablespoon ground cumin
1 teaspoon dried whole Mexican oregano, rubbed to a powder
1 teaspoon crushed hot chili pepper
3 tablespoons white vinegar
To serve
2 tablespoons canola oil
fresh corn tortilla, warmed
Mexican crema, creame fraiche or sour cream
diced white onion
chopped cilantro
shredded iceberg lettuce or green cabbage

1
Make the chorizo: Set up a meat grinder with the finest disk. Cut the meat into cubes and grind once; then pass through again. For a ver fine, almost pasty texture, grind the meat a third time. (If you don't have a grinder, ask your butcher to do this for you.).
2
In a mini food chopper or food processor, pulse together the garlic, onion, and salt to a paste. Blend in the pepper, ground chile, cumin, oregano, and crushed chile. Blend in the vinegar. Scrape into a bowl. Add the pork and mix well. Knead until the meat and seasonings are well mixed. The sausage may be used right away, but it tastes better after a night in the refrigerator.
3
To serve, heat the oil in a medium frying pan and fry the chorizo until browned and crumbled into small pieces. Top each tortilla with a large dollop of crema and sprinkle with the chorizo, onion, cilantro, and lettuce.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Homemade chorizo, 1 lb boneless pork shoulder, with plenty of fat or 1 lb pork butt, with plenty fat, 4 garlic cloves, 3 tablespoons chopped white onions, and more.

Yes, Fresh Chorizo Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Chorizo Tacos

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