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Tuesday, February 16, 2010

Recipe Monday... err.. Tuesday?!

Sorry, I forgot yesterday was Monday. You see, Sunday was Valentine's Day and then yesterday was my hubster's birthday... so it was kind of a crazy weekend! Forgive me for forgetting the recipe yesterday?! I actually forgot it was Monday until this morning!

So here it is, the Green Chile Chorizo Taco Recipe... SUPER YUMMY!

Green Chile Chorizo

1 large fresh poblano chile
1 or 2 fresh serrano chiles, stemmed and roughly chopped
1 medium bunch of cilantro, roughly chopped
1 1/2 pounds ground pork
2 teaspoons salt


1. Prepare the flavorings. Roast the poblano chile directly over a gas flame or 4 inches below a very hot electric broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cool until handle able, rub off the blackened skin, tear open and pull out the stem and seed pod. Quickly rinse to remove any seeds or bits of skin. Roughly chop and scoop into a food processor, along with the serrano(s) and cilantro. Pulse until uniformly chopped, then run the machine until you have a coarse puree.

2. Finish the sausage. In a large bowl, combine the pork with the green seasonings and the salt—your hand is the most efficient utensil for working the seasonings thoroughly into the meat. Cover and refrigerate for several hours before frying to sprinkle over queso fundido, into soups or over huevos rancheros.

Makes 1.5lbs.

Green Chile Chorizo Tacos

Corn Tortillas
Shredded Cheese
Green Chile Chorizo
Onion, thinly sliced


Preheat oven to 350.
Prepare chorizo at least 4hrs ahead of time. Place into skillet. When 3/4 the way done, add onions and cook until well done.
Place about 6 corn tortillas between 2 sheets of damp paper towels, microwave for 1min. Repeat until desired amount of taco shells are cooked.
Place tortilla in 13x9 pan with one edge up against short side of pan. Fill with one spoonful Chorizo and sprinkle with cheese. Fold up other edge of tortilla to form taco shell. Place 2nd tortilla next, matching up edges and fill the same way. Repeat until pan is full (usually about 12-15 tacos per pan).
Bake for 20 min, then BROIL for 2min. Top with diced tomatoes, lettuce and salsa.

Now, go make some!

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