Chorizo Soft Tacos

Chorizo Soft Tacos

1 tablespoon vegetable oil
1 pound Mexican chorizo
1 cup diced (1/4 in.) peeled russet potatoes
1/4 cup sliced mushrooms
1 tablespoon chopped green onion
1 tablespoon minced fresh jalapeño chili
2 large eggs
1 cup shredded jack cheese
Flour or corn tortillas
Shredded lettuce, sour cream, salsa, and chopped onions

Pour oil into a 10- to 12-inch frying pan over medium heat. When
hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeño
chili; stir often until meat is well browned and potatoes are
tender when pierced, about 10 minutes (if potatoes aren’t tender,
add 1/4 cup water, cover pan, and cook until tender, 8 to 12
minutes longer). Pour in eggs, beaten to blend, and stir until
eggs are firm, 1 to 2 minutes.
Remove pan from heat and stir in cheese. Serve with warm tortillas
and lettuce, sour cream, salsa, and chopped onions to add to

Yield: Makes 4 servings

CALORIES 745(53% from fat); FAT 44g (sat 16g); PROTEIN 37g;


Sunset magazine, JANUARY 2004


Homemade Mexican Chorizo

1 lb ground lean pork, ground turkey can be substituted
1/4 cup cider vinegar
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano, crushed
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper

Combine chili powder, paprika, cumin, salt, garlic powder, coriander,
oregano, red pepper flakes, ground cloves and black pepper in mixing bowl and stir until well combined.

Add cider vinegar and stir until dry ingredients are moistened.
Add ground meat and knead until spice mixture is well incorporated into the meat.

You can use the chorizo immediately, but for best flavor development,
place chorizo mixture in an airtight container and store overnight in fridge.

Form chrizo meat into small patties or just scramble and fry the meat in a skillet until done.

Use within 2 or 3 days. May be frozen.