The chorizo that I’ve called for in this recipe is the soft, spiced Latin American chorizo made from fresh pork and easier to crumble once out of the casing, not the hard, cured salami-like Spanish kind (although obviously the Spanish tradition was the basis for the Mexican). Chorizo is very easy to make at home if you can’t find a good one locally. Use ground pork—preferably ground pork butt, which has the correct proportion of fat to lean. Ask at the butcher shop which cut they use; don’t get pork loin, as it is too dry to produce a juicy chorizo. Add good spices and keep the meat moist during cooking by adding water and a little vinegar, and cooking over low to medium heat. Mexican chorizo is available in bulk or links at supermarkets and Hispanic markets and butcher shops.
Recipe information
Yield
makes 12 tacos
Ingredients
Preparation
Step 1
If the chorizo is in links, slit open the casings, remove the filling, and break it up with your hands. Bulk chorizo is ready to use.
Step 2
In a large, heavy skillet, over medium heat, add the chorizo, cumin, oregano, and black pepper and cook until the sausage renders its fat and is cooked through, about 8 minutes. Remove from the heat and strain off any grease. Mix the cheeses together and sprinkle over the chorizo. Serve immediately or keep warm in the pan until ready to serve.
Step 3
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.
