Chorizo Tacos with a Spicy Green Chile Salsa [project #347]

p.347.1Chorizo Tacos

Chorizo Tacos

Total time: 30 minutes (making the Spicy Green Chile Salsa is extra time) all active

Skill Level: Easy Peasy. Budget: $. Serves: 4


  • 1/2 lb. pork chorizo
  • 1/2 lb. ground beef (for a less spicy option) or beef chorizo
  • touch of olive, coconut or vegetable oil
  • corn tortillas
  • 1/2 c. approx. cilantro, for topping
  • 1/4 batch of the Spicy Green Chile Salsa

Spicy Green Chile Salsa:

  • 6 scallions, trimmed and sliced into little circles
  • 1 medium sized red onion
  • 1 clove garlic, peeled and sliced into quarters
  • 6 medium tomatillos, chopped
  • the juice of one lime
  • 1 tbsp. plus 1 tsp. rock sugar
  • 1 corn tortilla
  • 1/2 tsp. kosher salt
  • 5 green Thai chiles (known as Prik Kee Noo- you could use 3 serrano chiles and this would be more authentic, but I generally have Thai chiles in house, so pick your battle)


  1. Mix the chorizo and beef. In a frying pan heat oil over md-high heat. Once the pan is hot place the meat in the pan and brown until cooked, stirring and flipping often. Remove from pan to plate and drain.
  2. Warm the tortillas so they fold well. Place little scoops into center of corn tortillas and sprinkle cilantro to top. Trickle a bit of spicy green chile salsa over and enjoy. These are very good with mojitos.
  1. To make the Spicy Green Chile Salsa: Preheat oven to broil. Place the sliced red onion on a baking sheet and roast until sizzling ~5 minutes. Then remove from broil and toast the tortilla, keeping a close eye on it so it doesn’t burn. Tear the tortilla up into smaller pieces.
  2. Place the roasted onion and tortilla in a food processor or powerful blender. Add into the blender salt, chiles, scallions, garlic, tomatillos, and lime juice. Blend, adding water if needed is super small quantities, until smooth and completely incorporated.
  3. Pour into a small sauce pot and add rock sugar. Place on the stove top and bring to boil, reduce to simmer, simmering for 10 minutes. Allow to cool before placing into storage ware or bottle.

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