I was craving tacos for the entire day! I came home and opened my fridge to cilantro, yogurt, chorizo, and garlic. I had tortillas and limes in my basket. How perfect was that? I had the making of a taco right at home, no need to go to the store! It was meant to be!
I have had meat and soy chorizo, and I have got to say the soy one tasted much better. It could be possible I didn’t have the best chorizo out there, but so far soy is a winner. It cooked better as well.
Tacos de Chorizo
Servings: 20 servings
Total Time: 25 minutes
Ingredients:
1/3 Cup Cider Vinegar
3 Tbsp Lime Juice
1/2 Jalapeno Pepper
4 Garlic Cloves (minced)
1 Tomato (large)
3 1/2 tsp Ground Cumin
3 tsp Red Pepper Powder
2 tsp Oregano (dried)
1/2 tsp Ground Cloves
1 1/2 tsp Black Pepper
1 1/2 tsp Salt
2 Tbsp Avocado Oil
4 lbs Chorizo
3/4 Cup Chicken Broth
3 Bay Leaves
20 Corn Tortillas
1 White Onion (diced)
Handful Cilantro
Directions:
Preheat the oven to 275°.
Combine the cider vinegar, lime juice, jalapeno, garlic cloves, cumin, red pepper powder, oregano, ground clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth — about a minute or so. Transfer the spice paste to a bowl and set aside.
Take the chorizo out of its casing and cook it on medium-heat. After about 5 minutes add half of the pureed mixture. Cook for five minutes on medium-heat, and then add a hand-pinch of cilantro and one cup water. Bring to a boil and then cover and simmer for 5 minutes. It should be thick, if not cook for a little longer. If it’s too liquidy, just cook uncovered for a few minutes. Add salt to taste.
Taste and adjust as necessary for seasonings. Serve spooned onto warm corn tortillas topped with diced white onion and chopped cilantro.
- ⅓ Cup Cider Vinegar
- 3 Tbsp Lime Juice
- ½ Jalapeno Pepper
- 4 Garlic Cloves (minced)
- 1 Tomato (large)
- 3½ tsp Ground Cumin
- 3 tsp Red Pepper Powder
- 2 tsp Oregano (dried)
- ½ tsp Ground Cloves
- 1½ tsp Black Pepper
- 1½ tsp Salt
- 2 Tbsp Avocado Oil
- 4 lbs Chorizo
- ¾ Cup Chicken Broth
- 3 Bay Leaves
- 20 Corn Tortillas
- 1 White Onion (diced)
- Handful Cilantro
- Preheat the oven to 275°.
- Combine the cider vinegar, lime juice, jalapeno, garlic cloves, cumin, red pepper powder, oregano, ground clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth — about a minute or so. Transfer the spice paste to a bowl and set aside.
- Take the chorizo out of its casing and cook it on medium-heat. After about 5 minutes add half of the pureed mixture. Cook for 5 minutes on medium-heat, and then add a hand-pinch of cilantro and one cup water. Bring to a boil and then cover and simmer for 5 minutes. It should be thick, if not cook for a little longer. If it’s too liquidy, just cook uncovered for a few minutes. Add salt to taste.
- Taste and adjust as necessary for seasonings. Serve spooned onto warm corn tortillas topped with diced white onion and chopped cilantro.
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