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.