Can I just say up front, that I’m LOVING how tacos have become a huge food trend?!!. And really, who isn’t excited about this? We all love tacos, right? If you don’t, we can no longer be friends. OK we can, but I’m going to judge you a little. Ok a LOT. I mean, who hasn’t eaten tacos on a summer patio with the sauce running down your chin and your hands as you take a big bite. The beer next to you, dripping with condensation, is practically begging to help cool your taste buds. It’s a glorious feeling. And I miss that!
It’s the dead of winter here, and eating tacos on a summer patio feels like a distant memory. I am so ready for summer and since I can’t change the weather (still working on that!), I guess I’ll have to find another solution.
So what does a girl like me do when you get that taco craving, as the thermometer reads -10C and the wind is still howling outside? Oh I have your answer my friend!. We make up a batch of these spicy chorizo tacos, topped with crispy potatoes, aioli and fresh herbs and avocado. Did I catch your attention now? I love eating these tacos – and with a glass of red Spanish wine – it helps me forget how cold it is out there!
These tacos are made with spicy chorizo, and when I say that, I mean Mexican chorizo. Didn’t know there were different types? Where Spanish chorizo is a dried and cured pork sausage with a distinct smoky flavour, Mexican chorizo is made from ground pork and requires extra cooking before eating. Spanish chorizo is perfect on charcuterie boards or grilled up with some onions for a gorgeous tapas dish. Add Mexican chorizo to tacos, nachos and in your burgers for a spicy kick.
The sausage is mixed with cumin, ground chillies and garlic and then cooked until the pork becomes slightly crispy. The taste is slightly vinegary, salty and spicy, and thankfully balanced out by the fresh cilantro and creamy avocado to works to cool your mouth. The potatoes are tender and soft inside and crispy outside. My favourite part is the chipotle aioli that I drizzle on top of the tacos. When I say drizzle, I might mean “drown”, but that’s beside the point. It’s spicy and creamy and can be paired perfectly with tacos, hamburgers or as a dip with your fries.
- 4 habanero peppers
- 4 garlic cloves
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp salt
- 1 lb ground pork
- 1 tbsp olive oil
- 1 chipotle in adobo + 1 tbsp sauce
- 1 tbsp vinegar
- Potatoes – 2 white potatoes, cubed
- 2 tbsp olive oil
- Salt and pepper
- 1 chipotle in adobo sauce + 2 tbsp sauce
- ⅓ cup mayo
- ¼ cup yogurt
- Add the habanero peppers, garlic cloves and spices into a food processor and grind until a paste forms. Mix the spice paste with the ground pork and marinate up to overnight before cooking. When you're ready to cook, heat 1 tbsp of olive oil in a skillet over medium high heat then add the pork. Cook the pork, breaking it into pieces until it's slightly crispy. Stir in the chopped up chipotle pepper and adobo sauce and vinegar. Cook for another 2-3 minutes then remove from heat
- Preheat the oven to 400F. Combine the chopped potatoes with the olive oil and sprinkle with salt and pepper. Bake for approx. 20 mins, flipping the potatoes over after 10 mins, until the potatoes are tender and crispy. Remove from the oven.
- Make the aioli by mixing together the mayo, yogurt and chopped chipotle and adobo sauce.
- Serve the chorizo with the tortillas, potatoes and desired toppings. Drizzle the aioli over top and serve!