Chorizo Tacos

Chorizo Tacos
Staff Writer

If you're in the mood for a weekend project, this is a fun recipe to try. Have you ever thought of making chorizo from scratch? Here's how to do it. There's nothing terribly difficult in terms of technique, so don't be intimidated. With a bit of planning, you'll be able to enjoy chorizo tacos, with all the homemade fixings.

See all taco recipes.

5
Servings
579
Calories Per Serving
Deliver Ingredients

Ingredients

For the pickled onions

  • red onion, sliced thinly
  • 1/4  Cup  cider vinegar
  • 1  Teaspoon  sugar
  • 1/4  Teaspoon  kosher salt
  • 1/4  Cup  water

For the black beans

  • 2  Cups  dried black beans
  • 2  Tablespoons  olive oil
  • 1  Cup  finely diced yellow onion
  • 1  Cup  finely diced green bell pepper
  • cloves garlic, crushed
  • 1  Teaspoon  salt
  • 1  Teaspoon  finely ground black pepper
  • 1  Teaspoon  oregano
  • 1  Teaspoon  ground cumin
  • bay leaves
  • 1/2  Cup  dry Spanish sherry
  • 2  Tablespoons  sherry vinegar
  • Salt and pepper, to taste

For the avocado relish

  • Haas avocados
  • serrano pepper, chopped finely
  • Juice of 1 lime
  • Kosher salt, to taste

For the tacos

  • 2  Pounds  pork butt, cut into pieces
  • 2  Tablespoons  finely chopped garlic
  • 1/2  Cup  finely chopped yellow onion
  • 1  Teaspoon  salt
  • 1 1/4  Teaspoon  chili powder
  • 3/4  Teaspoons  smoked paprika
  • 1/2  Teaspoon  cumin
  • 1/4  Teaspoon  cinnamon
  • 1/4  Teaspoon  ground black pepper
  • dried guajillo chiles
  • ancho chiles
  • 4  Tablespoons  cider vinegar
  • 1/4  Cup  chopped cilantro

Directions

For the pickled onions

Place the onion in a bowl over a larger bowl of ice water. In a small pan, combine the vinegar, sugar, salt, and water and bring to a boil. Pour over the onion and let sit until they cool. Drain and store in the refrigerator for a few days.

For the black beans

Soak the beans in water overnight in the refrigerator. Drain, place in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to a simmer, and cook until tender, about 1 hour.


Heat the olive oil in a sauté pan over medium heat. Sauté the onion, bell pepper, and garlic until soft. Add the salt, pepper, oregano, cumin, bay leaves, sherry, and sherry vinegar. Bring to a boil, add the beans to the mixture and simmer for about 20 minutes, stirring gently. Pour half of the mixture into a blender and purée. Then, pour back into the beans, and season with salt and pepper, to taste.

For the avocado relish

In a bowl, mix all of the ingredients together and set aside.

For the tacos

In a large bowl, mix the pork butt with the garlic, onion, salt, chili powder, smoked paprika, cumin, cinnamon, and black pepper. Using an electric stand mixer with a grinder attachment, grind the pork with the spices 2 times.


In a skillet over high heat, toast the dried guajillo and ancho chiles on both sides for a few seconds. Cover the chiles in warm water and soak for 1 hour. After an hour, remove the chiles from the water, and remove the stems and seeds from the chiles.


Chop the chiles and place them in a blender with the vinegar. Purée until smooth. Combine the spiced pork with the purée. Heat a large nonstick skillet over medium-high heat. Cook the pork until cooked through, about 10-12 minutes. Set aside.


Add the chopped cilantro to the pickled onions. Top a corn tortilla with a spoonful of black beans. Top the black beans with 2 spoonfuls of the chorizo filling then top with the onion-cilantro mix and some avocado relish.

Nutritional Facts

Total Fat
23g
33%
Sugar
10g
11%
Saturated Fat
5g
21%
Cholesterol
114mg
38%
Carbohydrate, by difference
48g
37%
Protein
46g
100%
Vitamin A, RAE
38µg
5%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
159mg
16%
Choline, total
142mg
33%
Fiber, total dietary
8g
32%
Folate, total
53µg
13%
Iron, Fe
7mg
39%
Magnesium, Mg
57mg
18%
Niacin
10mg
71%
Pantothenic acid
3mg
60%
Phosphorus, P
494mg
71%
Riboflavin
1mg
91%
Selenium, Se
63µg
100%
Sodium, Na
1245mg
83%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
255g
9%
Zinc, Zn
6mg
75%

Chorizo Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Chorizo Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.