Mexican Chorizo - Chorizo Norteño

If there is one thing I learned from my father when grocery shopping, is always read the ingredients of the chorizo before you buy.  Most chorizo's will have pork glands and very nasty and gross parts of the pig that you should not be eating.  Just because it has vinegar to mask any smell, it does not mean you should be eating any pork-by products.  There is only one brand in Texas that I know of that has only meat and that is the San Manuel Chorizo.  Look them up, they are very good and clean, my Dad new the owner and visited the plant.  He was very impressed. 

My mother used to make chorizo now and then.  She was into cutting fat from our diets before it was popular.  I found her recipe for chorizo and I feel like I need to share with all of my 4 followers! LOL!

To begin preparing chorizo, place all the ingredients in a large bowl:

1.5-lb Ground pork

1.5-lb Ground beef

4-tsp Salt

8-Tbsp Ground chile ancho*

4-Cloves minced garlic

½ tsp Ground garlic powder

2-Dry leaf oregano

2-tsp Ground cumin

1-cup Apple cider vinegar-good quality

1-tsp freshly ground black pepper

1-tsp Ground Thyme

*If you prefer for your chorizo to be more of a bright red color, you can prepare the chile ancho yourself by soaking the 8 chile ancho in hot water.  When the skin is soft, peel as much of the outer skin as you can and discard along with the stem and seeds.  Mix in the blender with half a cup of your apple cider vinegar.  Do this when you cannot find the ground chile ancho.  Remember that the quantities are the same, you are only preparing the chile in a different manner. 

Mix all ingredients until well blended.   Cover and place in the refrigerator.  Let it sit for 2-3 days so that the flavors penetrate the meat.  You may use all pork instead of the beef/pork mixture.  My mother was always into cutting fat way before it became popular.   After you have let the chorizo flavors meld together, you can begin to cook with it.  I recommend that you take 3-4 oz, wrap in plastic wrap, and place in a freezer bag.  These packages will last months in the freezer and each packet is a good serving size for two people.   You may also feel free to stuff in a casing.  I chose not to do so as I do not smoke or grill Mexican chorizo.   I hope you enjoy!

New Recipes Coming

Hi guys, I know I have laid low for the last few weeks, but I have been busy with the holidays.  I have been translating some recipes and writting new ones.

Since I am not a professional chef, I find it hard to write a recipe for Mexican dishes that I have been making all my life.

Be patient, I will deliver!

Happy Holidays!

Tacos de Papa - Potato Tacos

Cooking for me is a like a time machine.  It takes me back to specific points in time.  I can always remember when and where I was when I tasted something for the first time.  Food takes me back to relive certain memories of my life. 

I grew up in Mexico along the border with Texas.  My mom and her friends used to play cards, “Canasta” almost every morning as soon as the kids were off to school.  As we got older, they switched to another card game named “Paco”.  They used to play for about five hours and they would rotate houses every day.  One New Year’s Day, my older sister Lorena said she was bored and my mom said, “hmm would you all like to learn how to play “Paco”?  My brother Tito, my sisters Lorena, Mariela and I said yes. 

My mom sent us out to get some tacos de papa before we started from a place that was really close to the house.  The tacos de papa (potato tacos) were sold out of a house, it was not a restaurant.  They were very cheap and they would place them over a brown paper, then top with shredded cabbage and give you green salsa to take home.  They were awesome!  These tacos are famous in Laredo.  They have never shared their recipe, so I played around with different flavors and I came close.   We became great players and we formed our table with our friends and for years we would get together once a week and rotated friends houses just like our Mothers did.  “La Jugada”.

So here it is and I hope you enjoy it as much as I do.  There are no specific measurements so just eyeball it.  I normally make the tacos with left over mashed potatoes.

Good quality corn tortillas are the key to good tacos.  Here in Chicago my favorite have become from el Milagro tortilla factory.

4- Russet potatoes

1-medium onion

Milk as needed

Corn tortillas

Queso fresco

2-Cuos shredded cabbage

Salt and pepper to taste

Salsa verde to accompany

Dice one yellow onion and sauté in a heated pan with about two tablespoons olive oil.  Add salt and black pepper to taste.  If you are using left over mashed potatoes make sure to add a peeled potato into the pot so that the filling for the taco is not so loose and wet.

If you are not using mashed potatoes, I recommend peeling four russet potatoes and boiling them until tender.  Add them to your onions and mash together adding milk until it comes together.  It suppose to be a filling for the corn tortillas, so you want to make sure the mash is not very wet because you want it to stay inside and not to leak out of your tortilla.

Now we are ready to assemble.  Warm the corn tortillas in the microwave oven.  You want the tortillas to be soft and pliable.  Heat enough oil until it coats the bottom of the pan.  Using one tortilla at a time, add the potato filling to the side closest to you, about 2 tablespoons, and roll like a cigar.  I normally use a toothpick to keep the taco rolled up while it fries in the pan.  Add the tacos to the pan and turn until all sides are golden.   

Place tacos on paper towels so they can absorb the excess oil.  Keep adding oil to the pan for every batch.   To serve, place the tacos on your plate, place shredded cabbage on top and add your salsa verde to that.  I am going to give you a fabulous tip.  In the middle of your table, place a cookie sheet with brown paper bags and place your tacos on top.  Shred the cabbage on top sprinkle with queso fresco.  Let everyone reach out, grab their own taco, and add the salsa verde to their liking.

These tacos also go great with the Cilantro dressing I previously posted.