Tuesday, July 3, 2012

Chorizo Taco Night

Last night for dinner, I tried another recipe out of Bon Appetit magazine. This one was from the June 2012 edition, from an article about several different types of taco fillings.

My recipe is slightly different from the magazine recipe; I didn't find any dried New Mexico chiles, so I used about 1/3 of a chile in adobo sauce.

Homemade Chorizo:
2 lb ground pork
8 garlic cloves, smashed and finely diced
3 Tbsp paprika
1 Tbsp salt
1 tsp ground pepper
about 1/3 of a chile in adobo sauce, or more depending on how spicy you want the chorizo (Grandma doesn't like anything hot, so this version of chorizo was VERY mild. This was enough chile to have flavor without the heat.)

Mix all together and cook in a skillet until cooked through. Make sure to keep separating the pork so you don't end up with a big pork patty.

On the side we had fried corn:

5 ears of corn, cut off the cob
1/4 of a yellow onion, diced finely
about 1/4 c cilantro, diced
salt & pepper to taste
garlic powder to taste

Saute the onion  in about 1 Tbsp olive oil until translucent. Add the corn and cook for several minutes, until tender. Then season and eat.

We also had (semi)homemade refried beans:

1 can of pinto beans, including can juice

Smash with a potato masher in a small skillet. Cook on medium heat until sauce reduces. Season with salt, pepper and garlic powder.

And homemade pico de gallo:

2-3 Roma tomatoes, diced
1/4 of a yellow onion, diced
2 jalapenos, seeded, julienned and diced
1/4 c cilantro, diced

Mix altogether and refrigerate until ready to eat.

The tacos were eaten on storebought corn tortillas (someone convinced me at the last minute not to make those homemade, even though there's a recipe in the magazine and I had masa...) Grandma fried garden zucchini on the side.

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