- ½ teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon roasted red pepper flakes
- 1 pound chorizo, removed from the casing and crumbled
- 1 small white onion, finely chopped
- 2 cloves garlic, diced
- 3 medium roasted poblano chiles, stem and skin removed, and cut into short, thin strips
- 2 tablespoons fresh cilantro, finely chopped
- 8 corn tortillas
Heat a large skillet over medium-high heat. Add the spices and chorizo, continuing to break it up and cooking until brown, about 5-7 minutes. Drain any excess fat, and add the onions and garlic, cooking until the onion is translucent, about 4–5 minutes. Stir in the chiles and cook until slightly softened, about 2–3 minutes more. Remove from the heat and stir in the cilantro.
To serve, heat the tortillas according to directions on the package (they should be warmed through and pliable), and top with your choice of accompaniments. I like my taco with queso fresco and diced tomatoes and a bit of tomatillo salsa, but my best friend Kate insists that sour cream and homemade guacamole is the way to go.