by Henry Gould – April 2nd, 2020

HOT TAKE THURSDAY: chorizo tacos are the best tacos.

Despite the range of taco possibilities being seemingly endless (Al Pastor, Carne Asada, Carnitas, Frijoles, Sweet Potato, Queso) I have to say that chorizo is always my go-to, should a taqueria have it on offer. If anyone wants to debate on this, please send all emails to “[email protected]”. (PARODY)

Mexican chorizo varies slightly from the Spanish version in that it’s often not cased, and is instead fried in a pan or a comal. There’s also small variation in the seasonings, but no doubt the influence is from Spanish Chorizo.

To make vegan, instead of ground pork try using all the same seasonings on plant based “meat” alternatives, or put a can of chickpeas in the food processor to get a somewhat ground meat consistency. Full disclosure, I have not tested these methods but I see no reason why they wouldn’t work!

Be sure to fry each of the vegan options in a generous amount of olive or vegetable oil, otherwise it will probably be very dry.

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Homemade Chorizo Tacos

• 500g ground pork
• 2 tbsp Smoked Spanish Paprika, “pimenton”
• 1 tbsp Sherry or Apple Cider Vinegar
• 1 tbsp honey
• 1 pinch of oregano
• 1/4 cup water
• 2 cloves of garlic, crushed
• 1 pinch ground cinnamon
• 1 pinch ground cloves
• 1 tbsp ground cumin
• Sea salt
• Black pepper
• For serving
  • Chopped white onion
  • Chopped cilantro
  • Grilled jalapenos
  • Corn tortillas
  • Lime wedges

Put the ground pork (or ground chickpeas / plant based meat) in a large bowl. Use your fingers to spread it out in a thin layer around the edges of the bowl. This makes it easier to season.

Sprinkle the pork generously with sea salt and black pepper. You can always add more salt later when cooking, so add less if you’re scared of over salting.

Sprinkle over the paprika, oregano, cinnamon, cloves and cumin. Add the garlic, vinegar, honey and water and then mix, mix, mix with your hands. The water will help the spices evenly distribute.

Allow to sit for at least an hour, or overnight before cooking (the salt and vinegar will keep everything safe for at least 3-4 days).

When you’re ready to cook, get a frying pan hot and add some oil (or leftover bacon fat if you have it…) then add the chorizo. Use a spatula to break up the meat into very small pieces. Keep cooking until all the water has evaporated and the meat begins to brown / fry. Add more oil if there’s not enough to help the meat fry.

While cooking, add a few whole jalapenos to the pan to cook with the chorizo, for serving after.

Serve in tortillas with chopped cilantro, onion, jalapeno and a squeeze of lime.