Best Fresh Chorizo Tacos Recipes

Fresh Chorizo and Potato Tacos image

Provided by Pinay0618

Categories Pork

Time 50m

Yield 12 tacos, 4 serving(s)

Number Of Ingredients 15

2 lbs yukon gold potatoes
1 1/2 lbs ground pork
1 tablespoon kosher salt
1 tablespoon minced garlic
1 tablespoon sweet paprika
2 tablespoons chopped chipotle chiles in adobo
1/2 teaspoon ground coriander
1 teaspoon dried oregano, crumbled
2 tablespoons cider vinegar
1/4 cup vegetable oil
12 corn tortillas, warmed
salsa
chopped white onion
cilantro
lime wedge

Steps:

In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil. Simmer over low heat for about 30 minutes, until tender. Drain and let cool slightly. Peel the potatoes and coarsely mash them in the saucepan.
In a large bowl, knead the pork with the salt, garlic, paprika, chipotles, coriander, oregano and vinegar. Gently knead in the potatoes, leaving some chunks of potato.
In 2 large skillets, preferably cast-iron or nonstick, heat the oil until shimmering. Add the chorizo-potato 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-potato mixture to a bowl and serve with the tortillas, salsa, onion, cilantro and lime wedges.

Nutrition Facts : Calories 991.6, Fat 51.6, SaturatedFat 15.3, Cholesterol 160, Sodium 1911.3, Carbohydrate 79.8, Fiber 9.5, Sugar 2.9, Protein 52.5

Fresh Chorizo Tacos image

Provided by cookiedog

Time 35m

Yield 24 tacos, 8 serving(s)

Number Of Ingredients 16

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
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

Steps:

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.).
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.
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.

Nutrition Facts : Calories 186.4, Fat 15.2, SaturatedFat 4.2, Cholesterol 40.3, Sodium 477.4, Carbohydrate 2.2, Fiber 0.5, Sugar 0.6, Protein 9.9