Fresh Chorizo Tacos - cooking recipe

Ingredients
    Homemade chorizo
    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
    To serve
    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
Preparation
    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.

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