Chorizo soft tacos

Chorizo soft tacos

Photograph by Leigh Beisch

Mexican chorizo

MAKES 2 lbs. sausage (use half in the tacos; the rest would make yummy breakfast patties); 6 to 8 servings
TIME About 10 minutes, plus 30 minutes to chill

Ingredients

2 lbs. ground lean pork
1 garlic clove, minced or pressed
1/4 cup red wine vinegar
2 tbsp. chili powder
2 tbsp. dried oregano
1 tbsp. paprika
1 tsp. salt
1/2 tsp. ground cumin

Directions

In a large bowl, thoroughly mix pork, garlic, vinegar, chili powder, oregano, paprika, salt, and cumin. Cover and chill 30 minutes before using.

PER SERVING 312 cal., 72% (225 cal.) from fat; 20 g protein; 25 g fat (9 g sat.); 2.6 g carbo (0.7 g fiber); 374 mg sodium; 82 mg chol.

Chorizo soft tacos

SERVES 4
TIME About 30 minutes

Pour 1 tbsp. vegetable oil into a large frying pan over medium heat. When hot, add 1 lb. Mexican chorizo (recipe precedes), 1 cup diced (1/4 in.) peeled russet potatoes, 1/4 cup sliced mushrooms, 1 tbsp. chopped green onion, and 1 tbsp. minced fresh jalapeño chile; 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 2 large eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes. Remove pan from heat and stir in 1 cup shredded jack cheese. Serve with warm flour or corn tortillas and shredded lettuce, sour cream, salsa, and chopped onions to add to taste.

PER SERVING 745 cal., 53% (396 cal.) from fat; 37 g protein; 44 g fat (16 g sat.); 49 g carbo (3.4 g fiber); 895 mg sodium; 218 mg chol.