Observant visitors to this recipe will notice that the chorizo links in the photos accompanying this recipes don’t match. I thought I had a full pound of the same fresh chorizo, purchased during my Easter grocery run from Nichols Supermarket, but it appears that I used some along the way. While digging around my freezer, I found a well-wrapped, freezer-burn free hunk of fresh homemade chorizo that I made last summer. Dicey to use old meat, but it worked.
The extra red stuff is mine, the result of too much paprika and the red pigment from dried guajillo peppers that I rendered. The lighter is from Nichols. You know, for a German grocer known for it’s Italian and Polish sausage, their Mexican chorizo is pretty good. If I had one wish for this area, it would be for a good Mexican/Latin American grocery to spring up.
The recipe itself goes together as you might expect it to. The genius J. Kenji Lopez-Alt at Serious Eats incorporates poblano peppers and onions into his chorizo sauté, which adds a little depth to the taco filling.
I served this with homemade salsa verde, sour cream, a shredded Mexican cheese blend from my grocery store (no queso fresco available), and tortilla chips. I also used flour tortillas, since I’m really not a big fan of the corn variety. I’ll make the switch once The Kid starts eating tacos.
WHAT WORKED: Simple prep. This went together so, so easily.
WHAT DIDN’T: Not much. Solid all-around recipe.
WHAT DID THE WIFE SAY: I seem to remember her not only enjoying this, but not picking out the onions from the filling.
WILL IT MAKE ANOTHER APPEARANCE: Oh yeah…
Adapted slightly from the original by J. Kenji Lopez-Alt at Serious Eats
- 2 tsp. vegetable oil
- 1 medium white onion, diced finely
- 1 poblano pepper, diced finely
- 1 lb. fresh Mexican chorizo, removed from its casing
- 12 corn or flour taco-sized tortillas, warmed
- 1/4 cup fresh cilantro leaves, chopped
- salsa verde
- 1 cup shredded or crumbled cheese (JARED’S NOTE: Alt uses queso fresco; I used a Mexican-blend; a nice Jack would go well here too)
- 1 avocado, sliced
- 1 lime, cut into wedges
Add vegetable oil to a large skillet over medium-high heat and bring it to a shimmer. Add onions and poblano, and cook until the onions are soft and begin changing color. Stirring often, this should take 5 to 7 minutes.
Add the chorizo to the pan, cooking and breaking up with the spoon. Cook 15 minutes, or until the sausage is cooked through and begins to crisp up.
Transfer to a bowl and serve with tortillas, cilantro, salsa, cheese, avocado and lime wedges.