Chorizo Rojo con Papas Tacos

photo by Ingrid Kuenzel


Chile Puree

4 chile de arbol peppers

4 guajillo chili peppers

4 chipotle chili peppers

4 ancho chili peppers

Chorizo Rojo

1 Kg ground pork shoulder

½ cup (120 mL) chili puree

4 chilies in adobe

1 Tbs oregano

3 Tbs paprika

1 tsp whole cumin

1 tsp whole coriander

1 Tbs whole black pepper

¼ cup (60 mL) vinegar

22 g salt

What you’ll need:

• Fresh tortillas

• Diced white onion

• Chopped cilantro

• Fresh limes

• Salsa of your choice

• Boiled, cubed potatoes


    Chile Puree
  1. Bring a small pot of water to a boil. While the water is coming to a boil, lightly toast chilies in a frying pan over medium heat.
  2. Soak the chilies in the hot water for 30 minutes or until softened.
  3. Allow to cool, then de-seed, reserving the soaking liquid.
  4. Puree the de-seeded chilies with the soaking liquid into a thick paste, and season with salt to taste.
  5. Chorizo Rojo
  6. Toast whole cumin, coriander, and black pepper lightly in a frying pan or skillet.
  7. Grind the toasted spices in a mortar and pestle. Add the paprika, oregano, chilies in adobo and salt, and grind into a smooth paste.
  8. Add the spice mixture, chili puree, and vinegar to a large mixing bowl with the pork shoulder.
  9. Mix thoroughly, and allow to marinade overnight.
  10. Assembly:
  11. Saute the chorizo over medium high heat until it is cooked 80 percent of the way. Add in the cooked potatoes to warm through.
  12. Warm tortillas on a skillet. Fill with Chorizo Rojo con Papas, diced white onion and cilantro.
  13. Serve with fresh lime and your favourite salsa

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