Fresh Chorizo Tacos
August 13, 2010 in pork
Tacos are it around here. My husband is obsessed with them and would probably eat them everyday if I let him. I’m not the biggest taco fan, especially when they’re made the same way every time. I need some variety which is why I decided to make these. My husband was not excited about these when I told him about them and told me that they aren’t “real” tacos.
They are made with ground pork and lots of spices. I’m not sure if adding spices to pork actually makes it chorizo or not but Food & Wine says it does so we’re going with it. The pork smelled amazing cooking and tasted even better. It was spicy but not overly so. Of course, you could always add more chipotle peppers if you prefer a lot of heat.
Overall, a very quick and delicious recipe. My husband even agreed that they were awesome and had more tacos than he’d probably care to admit. I think the chorizo needs simple toppings like salsa and cilantro but my husband put the works on his and said it was perfect. I guess that’s the great thing about tacos though: everyone can build a taco to suit their preferences.
I also want to point out that I did a guest post yesterday for Cassie Craves so if you’re interested in seeing some Cinnamon Roll Muffins, go visit Cassie.
| Fresh Chorizo Tacos |
- 1 pound ground pork
- 2 teaspoons kosher salt
- 2 teaspoons minced garlic
- 1/2 tablespoon sweet paprika
- 2 chipotles in adobo, minced
- 1/4 teaspoon ground coriander
- 1/2 teaspoon dried oregano, crumbled
- 2 teaspoons cider vinegar
- 2 tablespoons vegetable oil
- 12 tortillas, warmed
- Tomato salsa, chopped white onion, cilantro and lime wedges, for serving
- In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar.
- In a large skillet, preferably cast-iron or nonstick heat the oil until shimmering. Add the chorizo mixture to the skillets and press into an even layer. Cook over moderately high heat undisturbed until a crust forms on the bottom, about 5 minutes. Turn the mixture in sections and cook until browned and crusty on the bottom, about 5 minutes longer.
- Transfer the chorizo mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.
adapted from Food & Wine
These tacos look great. Simple and fresh. My husband likes a variety of flavors when it comes to tacos as well. This would be a nice change from my standard beef flavor.
.-= Sarah´s last blog ..Thyme to Get Back Into the Kitchen =-.