Homemade Chorizo and Tacos

I made chorizo at home- woohoo!

And it was delicious.

If you struggle to find good chorizo near where you live, you must give this a try. This is easy.

Now, mexican and spanish chorizos are different. Spanish chorizo is cured and can be directly sliced and eaten but mexican chorizo is spicy, crumbly, red sausage that I have come to love over the years. The red color in mexican chorizo comes from ancho chili powder. I didn't have ancho chili powder, so substituted it with paprika and red chili powder. Also, the great thing about mexican chorizo is that you don't need casings!

Sometimes 1 lb of chorizo is not enough for me- I mean think about all the possibilities, all the things you can make with it. Chorizo burrito with eggs and potato for breakfast, breakfast in a cup with chorizo, potato and chorizo omelette, chorizo chili, chorizo tacos.

I made chorizo tacos with homemade mango salsa. The spiciness of the chorizo was perfectly balanced by the sweetness of the mango salsa. Or you can serve it up with my very favorite Pico de Gallo.

You need (for 1 lb chorizo)

1 lb ground pork (20% fat)
1 teaspoon dried oregano
1½ teaspoon cayenne
1½ teaspoon paprika
1 teaspoon garlic powder
½ teaspoon ground coriander
½ teaspoon cumin powder
¼ teaspoon cinnamon powder
¼ teaspoon cloves powder
½ teaspoon onion powder
1 teaspoon salt
¼ cup apple cider vinegar

For tacos:

6 corn tortillas
Fresh homemade mango salsa with roasted red pepper


How:

Mix all the ingredients in a bowl. Wrap them in clear wrap like sausage shape (this is not necessary) and refrigerate for at least 4 hrs or overnight.

 


Heat a pan on medium heat and brown the chorizo. Make sure that it is cooked all the way through by cutting into one of the sausages. You can also crumble the chorizo and cook.

Divide the chorizo into six parts.

Warm up the corn tortillas. Add the chorizo, top it with mango salsa. Squeeze a little bit of lemon juice on it and serve with freshly chopped cilantro for a wonderful mexican meal.