Is there a more delicious, savory meat than chorizo? No matter the recipe, it’s delicious in everything. It’s pretty hard to screw up a recipe that calls for chorizo. Fresh homemade Mexican chorizo is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It’s one of the simplest and most delicious tacos you can make and, lucky for you, here is the recipe!
A quick, homemade chorizo needs barely any seasoning to form a delicious taco filling, but the addition of cooked down onions and poblano peppers, along with some chopped chipotle chilies will add another dimension of flavor that’s sure to be a crowd pleaser.
Note: Store-bought fresh Mexican chorizo and salsa verde can be used in place of the homemade.
1 lb ground lean pork, ground turkey can be substituted
1⁄4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1⁄2 teaspoon ground coriander
1⁄2 teaspoon dried oregano, crushed
1⁄4 teaspoon red pepper flakes
1⁄8 teaspoon ground cloves
1⁄8 teaspoon ground black pepper
Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.
Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.
You can use the chorizo immediately, but for best flavor development, place chorizo mixture in an airtight container and store overnight in fridge.
Form chorizo meat into small patties or just scramble and fry the meat in a skillet until done.
Salsa Verde Recipe:
1 1/2 pounds tomatillos, husks and stems removed
1 to 2 jalapeño or serrano peppers, stem and seeds removed
1 small white onion, skin removed, split in half
1 bunch fresh picked cilantro leaves and tender stems
1.Combine tomatillos, serranos, and onion in a medium saucepan and cover with water. Bring to a boil over high heat then reduce to a simmer. Simmer until vegetables are completely softened, about 10 minutes, stirring occasionally to make sure all sides are softened.
2.Drain vegetables then transfer to a blender. Add cilantro and a large pinch of salt. Blend on medium speed until a chunky puree is formed, about 30 seconds. Transfer to a bowl, season to taste with more salt or lime juice if necessary, and serve. Cooled salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.
2 teaspoons vegetable oil
1 large white onion, finely diced (about 1 1/2 cups), divided
1 poblano pepper, finely diced (about 1 cup)
1 1/2 pounds fresh Mexican chorizo (see note)
1 chipotle chili in adobo sauce, minced (about 1 tablespoon)
24 warm corn tortillas
1/4 cup chopped fresh cilantro leaves and fine stems
1 recipe salsa verde
1 cup Mexican crema or sour cream
2 limes, cut into 12 wedges each
1/2 cup crumbled queso fresco
12 radishes, scrubbed clean
1 avocado, sliced
1.Heat vegetable oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add half of onions and all of poblano and cook, stirring, until softened and starting to color, about 6 minutes. Add chorizo and cook, stirring and breaking up meat with a spoon, until completely cooked through and starting to crisp and char in bits, about 15 minutes total. Stir in chipotle chilies and remove from heat.
2.Transfer chorizo to a warm serving bowl, draining excess oil if desired. Combine remaining onion with cilantro. Serve chorizo immediately with warm tortillas, salsa, cilantro and onions, crema, queso fresco, radishes, avocado, and lime wedges.