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Tacos de Chorizo

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

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.

Tacos de Chorizo2

 

Tacos de Chorizo
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Chorizo
Serves: 20
Ingredients:
  • 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
Directions:
  1. Preheat the oven to 275°.
  2. 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.
  3. 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.
  4. 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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